Soppressata and Spicy Soppressata

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The soppressata, both sweet andspicy, is made from ham and tenderloin, with the addition of cubes of back fat. The minced meat, seasoned and mixed with salt, spices and herbs, is left to rest for about 12 hours and then stuffed into natural casings. The soppressata thus obtained are pressed for
about 24 hours, left to dry for 8 days and then aged for another 25 days.
Ingredients: pork, salt, flavourings, dextrose and spices.

NUTRITION FACTS
average values for 100 gr of product
ENERGY VALUE Kcal 411 Kjoule 1720
TOTAL FAT 32,7 g
satured fat 10,8 g
CARBOHYDRATE 0,7 g
sugars 0,7 g
PROTEIN 28,4 g
SALT 4,2 g

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