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Sopressa Salami


Per 100g

Produced in the northeast of Italy—in Veneto and Frioul, sopressa is smoked and pressed during the curing process, hence the press in the name. Soppressa differs from salami in that typically the meat is not as finely ground. Therefore, it has a less uniform appearance with some bigger chunks of fat in the slice.

Sliced thick or thin, with cheese or in baguette.


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