Soppressata Calabrese dolce e piccante un vero must taste:piccante typical and territorial: has bouquet

typical and territorial: has bouquet of dark spices

Overlooking the Ionian Sea where the first Greek settlers landed

red chili pepper flakes and many herbs of the undergrowth that grow wild

Slices of Mediterranean red tuna

first courses with fish sauce

Soppressata Calabrese dolce e piccante un vero must taste:piccante typical and territorial: has bouquetThe classic soppressata in pieces of about 350 400 grams with an average length of about 20 30 cm and a diameter of about 4 cm. produced with meat from Italian pigs, the meat of the Calabrian soppressata is cut into large pieces, you add black pepper, fennel grains, spices and natural flavors to obtain the spicy soppressata the 'craftsman adds red pepper flakes and cream of red pepper. The seasoning time is about 4 months and the product as soon as it