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Sweet Soppressata of Martina Franca 400 g. |
| Variously called according to the production zone, the soppressata, thus called because it must be put under pressure, is produced since nearly three centuries. |
| Weight |
Availability |
Price |
| About 400 gr.
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Available
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11.40 Euro |
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Add to cart
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Variously called according to the production zone, the soppressata, thus called because it must be put under pressure, is produced since nearly three centuries.
It is made from valuable cuts of pork, is born from an ancient procedure, the slow working and continuous attention during the drying and the conservation, a time was reserved for eventual circumstances.
The aspect is of a vivid red colour, the consistency is compact, it has the characteristic smell and savour of the correct maturation, it is affected by some variables: salt, black and white pepper.
Arrived at the just consistency, the paste is put into natural pork sausages; after the first drying it stays for approximately a month, according to the atmospheric conditions, in atmospheres particularly adapted to the aging.
The martinese tradition requires that the lean parts of the pig be used, chipped by hand, chopped and stirred by hand, and subsequently put into natural sausages.
To the slice it is medium- grained, with fat well distributed, the scent is more or less intense but natural. The soppressata is ate sliced by hand.
Ingredients: first choice meats of pork, salt, natural pepper, aromas.
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