Soppressata Molisana

Soppressata molisana is the Molise sausage par excellence.

It is made with minced pork and seasoned with salt and pepper (both fine and whole).

The meat is stuffed into the casing that has been previously washed and treated with natural aromas such as orange peel.

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

Once removed from the press, the soppressata are hung and seasoned.

Molise soppressata can be enjoyed with fresh bread. It's often served as an appetizer alongside ham and sausages.

Platters filled with Molise cured meats (including sausage, loin, cheeses, and preserves in oil) are often served as an aperitif.

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

It is ideal for tasty mixed appetizers.

When cut, soppressata, the best of Molise cured meats, has a firm, almost soft appearance.

The color is natural red.

It is a product subject to natural weight loss and should be consumed after removing the casing.