Soppressata di Calabria DOP is a cured pork sausage made from the finest cuts (leg and shoulder), flavored with black peppercorns or sweet and hot Calabrese peppers.
Aged at least 45 days in cool, ventilated rooms, the soppressata has a slightly flattened cylindrical shape and an intense yet balanced flavor.
The Calabrese soppressata tradition dates back to at least the 17th century. Every family had their own recipe, passed down through generations during the annual pork slaughter.
