Soppressata Irpina (Calitrana)

Soppressata from Calitri in Irpinia, lean, pressed and peppery, cured for about 40 days: slice it for a board or a sandwich.

Another salume from the Tornillo family, makers of traditional southern Italian salumi: pork and lard with salt and pepper, filled into a natural casing and left to cure.

How to use it

• Sliced, on a board with cheese and bread.
• In a sandwich.

Details

• Ingredients: pork meat, pork lard, salt, pepper.
• Gluten and lactose free, as declared on the label.
• Producer: Tornillo