SOPPRESSATA (200 g-220 g)
Similar to sausage, the soppressata is prepared with the noble and lean cuts of the pork, that is fillet and thigh, softened with a fraction of fat and flavoured with pepper. It is stuffed in guts, after the first aging, it is pressed for 24 hours and then it is dried on wood poles in a ventilated room from 3 to 12 weeks. It is perfect in selection of cold cuts and cheese for amazing appetizers.
Pork meat, salt, pepper, natural flavours.