Description

Soppressata sausage
Cilento Soppressata is a traditional country sausage whose name comes from the fact that the sausage is pressed into a flat shape while being dry-cured, as a result of which it loses its roundness. The main ingredient is pork from our own farm-bred pigs, which feed exclusively on certified organic cereals, pulses and corn, which we also produce ourselves.

We make the sausages in winter, between December and February, with only top-quality leg (ham) meat, ground mechanically, to which we add hand-cut pork fat, and which is mixed with whole peppercorns and salt.