SPICY CALABRIAN SOPPRESSATA - Made in Italy

Prominent salami in the Calabrian gastronomic tradition, soppressata features fine pork meat in its mixture, flavored with pepper, chilli pepper, Calabrian pepper sauce.   The whole thing is bagged and tied before being subjected to natural seasoning and smoking.   Scented and with "the tear" just as our tradition wants! Even today there are families in Calabria who prepare their supply of soppressata at home.   The preparation takes place in a very cold place to avoid bacterial proliferation.   Once made, the soppressata are pricked to make small holes in the casing, placed in perforated containers, stacked on top of each other and then pressed with a weight.   In this way, the liquids contained in the meat will be expelled, thus allowing faster and safer maturing.   Afterwards, the soppressata are hung and lightly smoked with aromatic woods.   Maturing varies depending on the climate and ends when the sausage has become hard enough: it usually takes about two months. Even today, when you enter a Calabrian house and are invited to eat, there isn't a hostess who doesn't take a nice soppressata out of the pantry and start slicing it. ANDalmost a ritual, a simple but concrete way to tell you, without too many words: YOU ARE WELCOME! In the past, the largest and most beautiful soppressata were set aside to be given to emigrant relatives who returned to their homeland for the holidays.   It was a way to demonstrate one's affection for those who gave them, and a way to prolong the bond with their origins for those who received them; a way, in short, to feel less distant. Available in 350 g and long-life format. Packaging: vacuum Storage: store at +4°C