Soppressata from Basilicata in a small vacuum-packed piece, to slice for an antipasto.
Soppressata is made from ground pork ham and shoulder, with cubes of fat, then pressed during drying, which gives it its flattened shape. Vacuum packing keeps the meat moist and preserves its colour and aroma, and stops it hardening.
Once the bag is opened, let it breathe for a few minutes so that it regains its aroma.
It is served in generous slices with rustic bread or taralli.
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Soppressata from Basilicata in a small vacuum-packed piece, to slice for an antipasto.
