Soppressa is a typical Venetian salami, produced with two thirds of lean pork and one third of fatty parts. The mixture is salted, peppered, flavoured with garlic and marinated in red wine; finally it is stuffed into large casings. The aging lasts from 10 to 15 months. The soppressa is usually eaten sliced as an appetizer.
Recipes made in Italy by Italians in Italian. Translated for You with Love