Salami & Soppressa

Hot Soppressa

1 kg whole Batch · HS-26-04

Our hot soppressa is made to a traditional southern-Italian recipe passed down from Cham's father. Coarse-cut Australian pork shoulder is blended with cracked fennel seed and dried chilli flakes, then stuffed into natural casings and hung in our curing house for a minimum of eight weeks. The result is a firm, intensely flavoured salami with a slow, building heat that pairs well with aged cheeses and crusty bread.

Ingredients

Australian pork (85%), salt, dried chilli flakes, fennel seed, garlic, dextrose, black pepper, starter culture, sodium nitrate.

Curing

Minimum 8 weeks natural air-cured

Storage

Refrigerate at 0–4°C. Once opened, consume within 14 days.

Origin

Lismore, NSW

Available Formats