Soppressata is the most common and well-known of Italian salamis. Chef Cesare Casella crafts his soppressata following traditional Italian methods and sourcing pork from heritage breed pigs all from American Farms. Fresh pork is coarsely ground with the addition of a few simple ingredients, a technique that results in a rustic textured appearance when sliced. Aged for a minimum of 6 weeks, Casella's dry-cured, slowly fermented soppressata has a classic taste with concentrated flavor.
Piccante: Casella's classic pork recipe is enlivened with the addition of Calabrian chilies. A addictive touch of heat with every bite!
No nitrites or nitrates. No added hormones. No animal byproducts.