Casella’s Soppressata Dolce & Piccante

Our friend Cesare Casella is producing exceptional quality cured meats right here in the U.S. This is a dry-cured, fermented sausage that is common throughout Italy. Cesare, a renowned chef, closely follows traditional Italian methods, using pigs from American farms. The meat is coarsely ground, giving it a slightly uneven and rustic appearance when sliced. During the slow, long, and cool aging process (minimum 6 weeks), the sausages lose about 30 percent of their original weight, concentrating the flavors of the meat. They are made without nitrites and nitrates. Available in Dolce and Piccante: the Dolce is sweet and seasoned with black pepper, while the Piccante is brought to life with Calabrian chilies.