Soppressata is obtained only from meat from heavy pigs born and reared in Italy. The product is
prepared with a selection of noble cuts such as ham and the addition of lard cubes and natural
ingredients such as salt and peppercorns.
It is then stuffed into natural casing and tied manually with natural string. Slow curing allows the
natural maturation times of the product to be respected; at the end of the curing period, that
particular binding carried out will give the soppressata the classic and characteristic “eight” shape.
The slice is compact in appearance, tending towards soft, with a ruby red color, interspersed w