Aged Calabrian soppressata Gr 350

The Soppressata is one of the best known and most appreciated cured meats in Italy and in the world. It is obtained with pork cut into large pieces to which black pepper, fennel (in grains) and salt and chilli pepper are added. It is prepared by taking the best parts of the pork leg, minced and without nerves and stuffing them into natural casings, in particular you have to use the casing coming from the large intestine, well washed with water, wine and lemon and soaked. Once the casing is filled, it is pierced with a pin and tied by hand. Everything is then left to air dry. After about two weeks, a linen sheet is placed on the floor and the soppressata are placed next to each other, taking care to leave a space of about one centimeter between them. The soppressata are then covered with another linen sheet, above which a table (or a turned over) is placed. Weights are placed on the board in order to obtain the pressing that gives the salami its name. After about a week the pressing is stopped and the sausages are left to dry. In the drying phase, which lasts about two weeks, the trick of lighting a nearby brazier is often used, which gives the product a slight smoke, orange peel is added to the brazier to ensure aromatic smoking. Then the pressing operation (the "suppressa") is repeated. The product on sale here differs from many others also present on the internet because it still guarantees craftsmanship and the guarantee of a quality product free of gluten and milk derivatives. Pack of 350 Gr Approx. N.B. Weight is variable +-15%