Casella’s Soppressata

CASELLA’S SOPPRESSATA is a dry-cured, fermented sausage found throughout Italy but originally comes from central north Italy.

CASELLA’S IS MADE THE LONG WAY FOLLOWING TIME-HONORED ITALIAN TRADITIONS. WE DON’T TAKE SHORTCUTS AND USE ONLY NATURAL INGREDIENTS.

SOPPRESSATA DOLCE, or sweet, is fantastic for slicing for a panini or added to your antipasto platter. The meat is coarsely ground, giving it an uneven, rustic appearance when sliced. The sausage is hung up to dry for anywhere from 45-90 days, and loses about 30% of its original weight during the drying process.

SOPPRESATTA PICCANTE, or spicy, traditionally comes from the South of Italy. Casella's Piccante is flavored with paprika and Calabrian chiles. Easy to eat, this snacking salume is fantastic with an impromptu bottle of sparkling wine and a hunk of Italian cheese. The flavor of the Calabrian chiles will satisfy the senses. Made from 100% American Heritage pigs.

SOPPRESSATA FINOCCHIELLA, or fennel salame, is traditionally made using equal parts lean pork meat, often from the shoulder, and the firm fat from the pigs jowl. Since the 15th Century, Tuscan butchers and salumi-makers have used wild fennel, or finocchio, to flavor this zippy sausage. These ingredients are then ground and seasoned with salt, ground black pepper, garlic, wine, and fennel seed. Full of flavor and spice, Finocchiella is often paired with more mild foods, like the saltless bread of Tuscany.