The soppressata is the noblest and unknown of the Calabrian cured meats: you need to visit Calabria or have a Calabrian friend to taste it, and it is famous for its intense and rich taste and this is one you won’t forget.
Made from the best cuts of pigs bred and slaughtered in Calabria, through an old technique that is handed down from generation to generation. The meat is carefully stripped of the nerves, cut in big pieces, adding, a small number of fatty parts, in order to give the soppressata the right softness. The mixture is then hand worked and, for the spicy soppressata, Calabrian spicy red chili is added. The mixture is left to rest for a whole night and then stuffed into natural pig casings carefully washed, pierced and tied by hand with strings. Finally, it is left to mature for a period of at least sixty days.
When cut, the soppressata appears as a compact, slightly soft sausage, with intense red colour, and with a “tear”. The soppressata is certainly the queen of appetizers, ideal to be enjoyed on a slice of bread for a quick snack or to enrich pasta dishes. For its characteristic rich flavour, it goes perfectly with big red wines or Lambrusco.
Meat, salt and Calabrian chilli are the only ingredients of the Calla’s soppressata, and it is free of preservatives, gluten, and lactose-free.
Please note that the weight is approximate. Our soppressata is made by an artisan by hand, not a factory, and can vary a few grams either way.