Soppressata
Soppressata is made of pork fillet, lard, salt and black pepper.
It can be eaten after a curing of 4/5 months, or you can preserve it in vacuum packed or in lard.
In some countries it is also called soperzata; it is obtained only from local pig’s meat, traditionally bred and fed in natural way.
To produce soppressata are used only best ingredients cut in little cubes and mixed with 6-7% of lard (in little pieces), salt, pepper in grains and chili in powders. This mixture is stuffed into an edible natural casing and put into wicker baskets for some days. After the drying and pressing process, soppressata is cured in particular rooms where also smoking process is possible.
Size: 1 kg
.
It can be eaten after a curing of 4/5 months, or you can preserve it in vacuum packed or in lard.
In some countries it is also called soperzata; it is obtained only from local pig’s meat, traditionally bred and fed in natural way.
To produce soppressata are used only best ingredients cut in little cubes and mixed with 6-7% of lard (in little pieces), salt, pepper in grains and chili in powders. This mixture is stuffed into an edible natural casing and put into wicker baskets for some days. After the drying and pressing process, soppressata is cured in particular rooms where also smoking process is possible.
Size: 1 kg
.