Generally, the best and most succulent sopressata is produced as it originally was in peasant villages, by hand, in family kitchens and meat cellars in country (“campagna”) farm houses. Its name stems from the practice of pressing salami between planks of wood, resulting in a straight, flattened shape. Our gourmet Venetian Flat Cappola Sopressata is created using traditional production methods.

Our Citterio-brand sopressata is every bit as authentic as the hand-cut, hand –made products, of old. Sopressata is known for its robust flavor, combining the highest quality pork cuts and coarsely crushed garlic, dissolved in generous portions of wine. Sweet cuts or “chubs” of sopressata are surprising and satisfying additions to any deli tray, tossed green salad, or paired with cheese and fruit.

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