New York, USA
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.
Product Information
Related Products

Casella’s Finocchiella Salame
New York, USA
‘Nduja Mitica®
Emilia Romagna, Italy
Prosciutto di Parma Mitica® 14 Month
Emilia Romagna, Italy