Sopressalooks like a salami that can weigh up to three kilos: A remarkable consistency! The best Sopresse are very large ones, with a diameter of even 12 cm! ! This greatness allows them to develop that particular taste so loved by Italians.
Sopressa DOP is produced by working the tastiest parts of the pig: coppa, thigh, shoulder, bacon, loin, throat. These are ground by adding spices including garlic. In this way, the Sopressa will remain soft even with a prolonged seasoning.
Bet on simple recipes to eat it. With bread or breadsticks, Sopressa DOP gives its best.
The weight of the product can vary by 15% depending on the drying, they are artisanal and the seasoning or cut varies its weight