Description

A recipe from northeast Italy where wine and garlic are used everywhere, especially in salami. Sopressa refers to a time when the salami was pressed between planks to age and when the local notary was the only one with a large enough residence and enough integrity to be entrusted with this fine salami. The kidney-bean shape of the Sopressa Salami comes from a special natural beef casing traditionally used for Sopressa and Finocchiona salamis. This artisanal salami goes great with antipasto, sandwiches, pizza, and more. For cheese pairings try using an aged asiago or mild provolone cheese.