Cold Cuts
Soppressata Irpina (Calitrana)
€14.00
Soppressata from Calitri in Irpinia, lean, pressed and peppery, cured for about 40 days: slice it for a board or a sandwich.
The allergen information on this page is taken from the producer's label at the time of listing. Producers can change recipes and packaging. The label on the pack you receive is always the definitive one.
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Product details
Ingredients & story
Soppressata from Calitri in Irpinia, lean, pressed and peppery, cured for about 40 days: slice it for a board or a sandwich.
Another salume from the Tornillo family, makers of traditional southern Italian salumi: pork and lard with salt and pepper, filled into a natural casing and left to cure.
How to use it
- Sliced, on a board with cheese and bread.
- In a sandwich.
Details
- Ingredients: pork meat, pork lard, salt, pepper.
- Gluten and lactose free, as declared on the label.
- Producer: Tornillo
