Our dry-cured, Italian hot soppressata will be the showstopper of your next antipasto or charcuterie board! Soppressata is a southern Italian dry salami common to the former provinces of the Kingdom of Naples. Soppressata means “super-sized” in Italian, as this sausage uses a longer and wider casing than our dry-cured hot Italian sausage. We follow a family recipe passed down from Carmine’s grandfather. This delicacy is handmade on the premises according to traditional processes our family has used for hundreds of years in the Campania region of Italy.
We urge you to compare our ingredients label to commercial alternatives. Our dried soppressata does not contain any chemical additives or preservatives. Others cannot say the same.
We start by using the finest cuts of pork shoulder from fresh, papered butt roasts -- never frozen or cryovaced. Next, the pork shoulder is coarsely ground and spiced with salt, dried Calabrian red pepper flakes, and paprika for a kick of heat! After the soppressata casings are stuffed and tied, the sausage is dry aged for 27 days. Temperature and humidity are closely monitored during this time. To attain the superb taste and high quality that our family has achieved in Italy, we use an imported Italian mold culture. This white mold is noncarcinogenic and nonpathogenic. It is completely safe for consumption much like the outer layer of French brie cheese. We take all of the above mentioned steps to maintain an authentic product for our customers.
How to Tell if Dried Soppressata is Cured?
When selecting a dried sausage, it should be firm to the touch which signifies that the product is cured. At the end of the dry-aging process, our Italian soppressata can often be seen in our store hanging above our deli counter. When ordering online, our deli clerks will assist with selecting soppressata that is finished curing for your order.
Additional Information for Online Orders:
- We will send you two whole sticks of dried hot soppressata.
- Each stick of soppressata weighs 12 oz. - 16 oz.
How to Remove Soppressata Casing?
The soppressata casing must be removed before consumption. To remove the casing, we recommend that you score the soppressata lengthwise with a knife. Next, run the soppressata under warm water and peel back the casing. Alternatively, you may slice the product to serve and peel off the ring of casing immediately before consumption.
Recommended Products for your Antipasto:
- Dry sweet capicola
- Imported Auricchio, sharp provolone cheese
- Imported pecorino romano cheese
- Moliterno Tartufo truffle cheese
- Fresh, slicing mozzarella balls
- Grissini Torino breadsticks
PORK SHOULDER, SALT, DRIED CALABRIAN CHILI FLAKES, PAPRIKA, NON-NATURAL CASING