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.
Artisan Quality & Southern Italian Tradition.
Our Soppressata di Casalbore stands out for pure class and craftsmanship:
Casalbore Terroir: Even drying in the specific pure air currents of our hills in Irpinia.
Lean & Meaty: Sliced from the muscle tissue of the ham and loin, providing a high meat content and a refined mouthfeel.
Pure & Allergen-Free: Completely gluten-free and lactose-free.
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 when paired with a drizzle of extra virgin olive oil and freshly ground black pepper on warm toasted bruschetta.
Wine advice: Best enjoyed with a full-bodied, characterful red wine from Campania, such as an Aglianico del Sannio or Taurasi.
Frequently Asked Questions (FAQ)
Where does the name Soppressata come from?
The name is derived from the verb sopprimere (to press). After filling, the sausages are lightly pressed, which gives them the characteristic flat/oval shape and a very compact texture.
What is the difference between Soppressata and regular dried sausage (Salsiccia)?
Soppressata is made from the more expensive and lean parts of the pig (such as ham and loin), while regular sausage uses a coarser mix of shoulder and belly meat.
How do I best serve and store Soppressata?
Slice the Soppressata into thin slices of 2 to 3 mm and let them come to room temperature briefly before consumption. Store the product refrigerated after opening, preferably wrapped in baking paper or a kitchen towel.
Product specifications
Product: Soppressata di Casalbore / Artisan dried meat product
Brand / Selection: Kelvini Italian Artisan
Product type: Dried pork products / Soppressata
Origin: Casalbore (Campania), Italy
Weight variants: Approx. 300 grams | Approx. 600 grams | Approx. 900 grams (vacuum packed)
Pork (ham/loin), pork fat, sea salt, black peppercorns, natural aromas, preservatives (potassium nitrate, sodium nitrite).
Allergens: Gluten-free. Lactose-free.
Storage advice: Store cool and dry (max. +15°C). Keep refrigerated after opening.
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.
Search Intent (EU-wide): Where to buy Soppressata online, Buy Italian cured Soppressata, Buy Italian soppressata, Order Soppressata Casalbore.
