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Italian Sopressata Hot Whole Piece (Approx. 7lb)
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Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary). The sausage is hung up to dry for anywhere between three and 12 weeks, depending on the diameter, and loses about 30% of its original weight.
Pork is the traditional meat used, though it is sometimes made using beef. The meat is either coarsely pressed or ground as with other salamis. Pressing gives it an uneven, rustic appearance when sliced.
The sweeter versions of soppressata are used much like salami and are frequently found in sandwiches or as toppings for crackers for appetizers and hors d’oeuvres. The spicier types may be used in pasta dishes along with ricotta and mozzarella cheeses. In recent years, many Italian restaurants and pizzerias have begun using the latter version as a substitute for pepperoni as a pizza topping or in the filling for calzones.
Net Weight: approx. 7lb
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