Soppressata Molisana

Soppressata molisana is Molise's sausage par excellence.

It is made from ground pork and seasoned with salt and pepper (both fine and grains).

The meat is stuffed into gut previously washed and treated with natural odors such as orange peel.

The sausage is then placed to dry under the pressure of some weights for a few days, hence the name "Soppressata"

Removed from the press, the soppressata is hung and cured.

Molisian soppressata can be enjoyed with fresh bread. It is often used as an appetizer along with prosciutto and sausages.

Chopping boards full of Molisian cured meats (consisting of sausage, loin, cheese and canned in oil) are often served as an aperitif.

The sandwich is delicious when stuffed with soppressata and caciocavallo, or soppressata and scamorza

It is ideal for tasty mixed appetizers.

When cut, soppressata, the finest of Molise's cured meats, is firm in appearance tending toward soft.

The coloring is natural red.