Redolent of garlic and red wine, this northern Italian Creminelli version of Sopressata has a robust and easy-to-enjoy flavor.
Sopressata, also called Sopressa Veneta, got its name from the practice of pressing the salami between planks of wood, resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite.
Sopressata is the most well-known of the Italian salamis and the most likely to be familiar even, to the uninitiated.
5.5oz