Soppressata Sapori Mediterranei

We've already raved about Giovanni Ciliberto’s incredible work as a no-compromise, no-frills artisan who pursues excellence using only the finest local Lucanian pigs, adding nothing but herbs, spices, and salt as natural preservatives.

Pure and authentic, just as tradition demands, Soppressata is made from carefully selected cuts of pork leg and loin. The meat is coarsely ground and seasoned with salt and whole black peppercorns. Its lean portion has a brilliant pink hue, interspersed with small, white-pink flecks of fat—a signature characteristic of this beloved sausage.

Its aroma carries the delicate fragrance of well-aged meat, while its texture is soft yet firm, offering a balanced, subtly sweet, and savory flavor.

The Soppressata production process follows five key steps:

• Grinding: Both lean and fatty meats are coarsely ground, as per tradition.
• Seasoning: The meat is mixed with salt and black pepper.
• Stuffing & Tying: The seasoned mixture is encased in natural swine intestines and tied.
• Drying: The sausages are left to dry in a dedicated space for four days.
• Aging: They are then aged for nearly 40 days to develop their full flavor.

Ingredients:

Pork meat (Origin: Italy), salt, black pepper.