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The Soppressata di Calabria (or sopressata) is a sausage with a protected designation of origin. It is obtained with pork cut into pieces to which is joined black pepper fennel (grains) and salt and chilli.
It is prepared by taking the best parts of the thigh of the pig, chopped and free of nerves and stuffing them into natural gut, in particular the gut from the large intestine must be used, well washed with water, wine and lemon and soaked. Once the casing is filled, it is pierced with a pin and tied by hand. Everything is then left to dry in the air.
After about two weeks, a linen sheet is placed on the floor and the soppressate are placed on it, one close to the other, with the foresight to leave between them a space of about one centimeter. The soppressate are then covered with another linen sheet, above which a board is placed (or turned over). Weights should be placed on the board so as to obtain the pressing which gives the name to the salami.
After about a week the pressing is interrupted and the sausages are left to dry.
During the drying phase, which lasts about two weeks, the device is often used to light a brazier in the vicinity that gives the product a light smoke, orange peel is added to the brazier to guarantee aromatic smoking.
Then the pressing operation is repeated (the "suppressed").
The product on sale differs from many others also on the internet because it guarantees a still artisanal processing and the guarantee of a quality product free of Gluten and milk derivatives.
1 kg of product in several vacuum-sealed casings
N.B. The weight is variable + -15%
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