Soppressata Grecanica Calabrese stagionata naturalmente e affumicata vino rosso per formaggio stagionato the only preservation techniques used

the only preservation techniques used are the 'use of abundant chili flakes and the' natural smoking that allow the product to dry perfectly and preserve over time but also to acquire an unmistakable taste and absolutely unique

a French word that defines a type of soft sausage

ingredients: figs from Calabria

not in a greenhouse

Soppressata Grecanica Calabrese stagionata naturalmente e affumicata vino rosso per formaggio stagionato the only preservation techniques usedThe soppressata grecanica is one of the most famous products of the Calabrian tradition. the soppressata grecanica is made by cutting at the point of a knife a selection of noble parts of hams, shoulders, trimmings of bacon and tender fat, mixed with salt, natural flavors including wild fennel harvested by hand, salt and black pepper. The 'mixture thus obtained is inserted into the natural casing and this tied by hand. hung still fresh soppressate