Dried Salami (Soppressata)

Soppressata di Casalbore: Royal Charcuterie

Soppressata is one of the most valued cured meats from Campania and the Sannio area. Unlike regular dry sausages, only the finest lean pork (such as ham and loin) is used for Soppressata, complemented by a small, subtle piece of quality fat for perfect juiciness.

After seasoning with sea salt and black peppercorns, the Soppressata is stuffed into a natural casing and lightly pressed (from which the name soppressata, meaning 'pressed', derives). Thanks to this pressing and the slow aging in the clean mountain and hill air of Casalbore, an elegant, compact structure with an unparalleled rich, full meat flavour is created.

Serving Tips & Gastronomy

• The Perfect Antipasto: Slice into nice, thin slices and serve on a wooden board with artisanal breads, aged pecorino, and pickled vegetables (sott'olio).

• Gourmet Combination: Delicious to combine with a drop of extra virgin olive oil and freshly ground black pepper on a warm toasted bruschetta.

• Wine advice: Best enjoyed with a full-bodied, characterful red wine from Campania, such as an Aglianico del Sannio or Taurasi.

Technical Specifications

Soppressata di Casalbore is made from the noblest parts of the pig carcass (such as prosciutto and lonza), hand-sliced (taglio a punta di coltello) with the addition of selected lardo. After filling, a mechanical or manual pressing phase (pressatura) follows to eliminate air pockets and optimise drying in the hills of Casalbore.

• Primary Entity: Soppressata di Casalbore / Italian Soppressata.

• Secondary Entities: Hand-cut Cured Soppressata Casalbore, Kelvini Artisanal Charcuterie, Soppressata del Sannio.

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