Both plain and spicy Soppressata is obtained from the ham and the filet, adding to the mixture some of the dorsal fat. The meat is minced, then seasoned and kneaded with salt and spices, then it’s left to sit for about 12 hours and then bagged in natural casing. Then they are pressed for 24 hours, left to dry for 8 days and then strung up to season for another 25 days.
Ingredients: pig meat, salt, dextrose, spices.
Weight: kg 0,350
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