The soppressata dolce , named a Foodstuffs with the typical name of subburséte, is obtained by processing the point of knife of pork, small percentage of fat, salt, and pepper is stuffed into natural pork intestine characterized by shaped enlarged and irregular, from blind intestine, which gives the product a more tender texture than other meats; after bagging is smoked, with fragno bark, husk and almond essence of the Mediterranean. It is then aged for two months in a cool, ventilated rooms.
The texture is rather coarse, since the cut of the meat to “knife”, the color is bright red interspersed by fat.
SERVING SUGGESTIONS: We recommend to eat it at room temperature, sliced by hand, accompanied by homemade bagels.
TASTE: Soft but at the same time tasty, with smoky notes.
AGING: 15 days.