Soppressata (Pressed Sausage)

Soppressata is one of the most iconic cured meats of Calabria (Italy). It is obtained strictly from the shoulder and pork belly, to which lard is added, all minced separately and then mixed together with the addition of spices typical of Calabrian meats. The dough is stuffed and tied manually to form a thick sausage first, then thanks to the pressing phase it gets the original shape that we all know. Aging takes place in environments with controlled humidity and temperature for not less than 45 days. Recommended as an appetizer and as an ingredient for first courses.