Salami

Salami

Mild Sopressa

A recipe from northeast Italy where wine and garlic are used everywhere, especially in salami. Sopressa refers to a time when the salami was pressed between planks to age and when the local notary was the only one with a large enough residence and enough integrity to be entrusted with this fine salami. The kidney bean shape of the Sopressa Salami comes from a special natural beef casing traditionally used for Sopressa and Finocchiona salamis.

Hot Sopressa

A traditional sopressa that has been prepared with the addition of fresh chilli.

Fennel Sopressa

The kidney bean shape of the Finocchiona Salami comes from a special natural beef casing traditionally used for Sopressa and Finocchiona salamis. The Montecatini version is not as salty as the traditional version but with plenty of fennel that pairs well with strong cheeses, like a Pecorino Toscano, and hearty wines. It is also ideal on sandwiches or on it’s own.