Soppressata

It is a typical salami from the area of Calabria, revisited by the company to unite the tradition of Calabria with that of the Ciociaria. The soppressata is prepared from the best parts of pig, without nerves, and mixed together with the addition of salt, spicy chili, paprika, and pepper. The meat is ground and put in a special container for the mixing with the other ingredients. Next, it is bagged in natural guts and put under a specific weight that compresses it. It is exactly this phase from which the name “suppressed” comes, meaning that it is put under weight. The dying process.

takes seven days, while the seasoning has a duration of about twenty days.