Sold individually. Each salami is approximately 14 ounces.
One of the most well-known of the Italian salamis, Sopressata is a cured sausage that originated in Calabria. The pork used is course-ground, giving it a different flavor and texture than most salami, stuffed into a straight natural casing, hand-tied, and slowly cured.
Møsefund’s sweet Sopressata has a beautiful mild flavor and is seasoned with sweet Calabrian chili pepper, sea salt, black pepper, and red wine, and cured for two months in a natural casing to develop a full, rich flavor.
Møsefund’s hot Sopressata is well-balanced with moderate heat, seasoned with hot Calabrian chili pepper, sea salt, black pepper, and red wine, and cured for two months in a natural casing.
Both sweet and hot Sopressata make a delicious sandwich meat or a beautiful addition to an antipasto or charcuterie board alone or with olives, roasted peppers, and aged cheese.
Mangalitsa by Møsefund