Merkki: Marchesini Salumi

The sausage mixture has the same composition as that of the salami. In addition, large pieces of guanciale and loin are added. The mass is allowed to rest for a few hours with wine, salt and spices. It is then stuffed into a blatter.

After a maturation period of 40 days, you can enjoy the Soppressa as a cooked dish. After 3 months you can eat it as cold cuts.

When the soppressa is cooked, it goes well with mashed potatoes and spinach.

Place in cold water and boil for at least 1.5 hours.