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Soppressata dolce San Vincenzo
The Sweet Soppressata San Vincenzo a is a traditional Calabrian product. It is shaped with a special vise that makes this cured meat flat.
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Size
300-440 g
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Soppressata dolce San Vincenzo
Sweet Soppressata San Vincenzo: Buy Online the traditional Calabrian Soppressata
Sweet Soppressata San Vincenzo is a typical Calabrian cured meat, a regional gourmet product made from selected pork which makes the soppressata red, pepper and salt. The salumificio San Vincenzo produces this salume in the best way, the meat is coarsely cut, salt and pepper are added and the whole is stuffed. The salami is red in colour, with an enveloping, typical and sweet taste.
| meat | pig |
|---|---|
| Size | 300-440 g |
| Location | Prodotto in Italia |
| How it's made | The Soppressata Calabrese is a traditional and exclusive product of the Calabrian region. It is made with a medium-coarse minced meat from the pork shoulder, ham and loin's fat. During mincing, black pepper, fennel, salt are added to the soppressata. Once the meat is put in natural casing by hand, it is then left to air-dry. After around two weeks, the soppressata is pressed with a weighing machine (in the past a board with weights on it was used) and the meat finally gets its typical 'soppressata' flat shape. Curing lasts for several weeks. |
| Storage | In cool environment. Cover the sliced side with a cloth. |
| Aging | medium-aged |
| Salami type | Sausage |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
Soppressata is excellent served as a starter or together with home-made bread (wholemeal bread is even better) and vegetables. Great with aged cheeses. Suggested wine Lambrusco
Technical Identity
Average expiry date
6 months
Salami type
Sausage
Type of meat
Pork
Recensioni
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