Sopressata Dry Cured Italian Salami with Chili & Clove

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Sopressata Dry Cured Italian Salami with Chili & Clove

Olympia Provisions
Weight: 4.5 oz
Out of Stock
Family Owned
Portland, Oregon
Olympia Provisions named Best American Charcuterie, Bon Appetit, 2011; Winner, Charcuterie, Good Food Awards 2010 and 2011 Award Winning

Handcrafted charcuterie, deeply rooted in the regional flavors and traditions of Europe.

  • Traditional handcrafted Italian salami from salumist Elias Cairo
  • Made with antibiotic-free Pacific Northwest pork
  • Vibrant, gentle flavor and authentic, unique character

Sopressata enjoys the renown of being Italy's most famous and widely varied salami style. It is thought of as the "salami of the people" and every region employs special techniques and seasonings to create a unique salami. That from Olympia Provisions is similar to what you would find in northern Italy, with a touch of chili for heat and a dash of clove for warmth. Pair with Valpolicella Classico or Lambrusco. Perfect for an antipasti plate or pizza!

Salami naturally dries and hardens as it ages. Store your wrapped salami in the refrigerator to slow the aging process and enjoy it as soon as you can.
Pork, Pork fat, Salt. Contains 2% or less of Dextrose, Garlic, Sodium nitrite, Sodium nitrate, Spices, Lactic acid starter culture, Water.
Salumist Elias Cairo grew up first generation Greek-American, with a father who made charcuterie at home. Doing things the old fashioned way was commonplace - a natural influence on his later journey to Europe, to apprentice in the kitchens of masters. It was there that Cairo rediscovered the art of curing meat and found inspiration in the meat markets and mountain towns of the old world. The experience affirmed what he'd been taught all along - handmade is better. Back in Portland, Oregon, Elias set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct old world technique that is seldom seen in America. The result is Olympia Provisions, Oregon's first USDA-approved salumeria, established in 2009, but deeply rooted in the past.