Fratelli Beretta Soppressata Hot, 8 oz (225g)

Soppressata is the pressed, coarse-ground dry salami of southern Italy, and the hot one is cut through with paprika and chilli until it bites. Fratelli Beretta have been curing since 1812 in Barzanò, north of Milan; this is made to that recipe in New Jersey, fermented with a lactic starter culture and dried in a collagen casing.

• 8 oz (225 g) whole stick
• Gluten free — stated on the pack
• Pork, salt, paprika and garlic, fermented and dried
• Hot — this is the spiced one, not the sweet

Eating it

Slice it thin, on the bias, with a sharp knife — thick slices waste it. Bread, a hard cheese and something acidic to cut the fat. It is also the right salami to dice into a pasta sauce or scatter on a pizza before it goes in the oven.

Ingredients

Pork, salt, paprika, dextrose, spices, lactic acid starter culture, sodium erythorbate, garlic, sodium nitrite. Encased in collagen casing.

Keeping it

Sealed, it keeps in a cool cupboard. Refrigerate after opening, wrapped, and it will keep for weeks — the cut face darkens, which is normal.

Made in the USA by Fratelli Beretta USA, Mount Olive, New Jersey, under licence from Salumificio F.lli Beretta, Barzanò, Italy. USDA EST. 7543B.