Weight: 400 g

We only use animals that live in the wild in the lower Murgia Pugliese. Our products are processed using an artisanal method. Once the meat has been weakened, it is cut into very small pieces with the tip of a knife and left to rest for 24 hours in steel containers.

Preparation Method

Phase 1: Processing

The meat is salted, flavoured and mixed with vin cotto. It is immediately stuffed into the coarsest casing in order to have a size of at least 500 grams.

Phase 2: Seasoning

The product is left to dry in our trulli for at least 60 days.

Phase 3: Pressing

After being lightly smoked, it is pressed (hence the name soppressata) between marble slabs for a further 60 days.

*Cooked wine/vincotto: wine obtained by fermenting the must with the addition of cooked must reduced to 1/10.

The soppressata, included in the list of Traditional Agri-food Products with the typical name of a subburséte, is obtained from the knife-point processing of pork meat, a small percentage of lard, salt, pepper and is stuffed into natural pork gut characterised by its enlarged and irregular shape, coming from the caecum, which gives the product a more tender consistency than other salamis; after stuffing, it is smoked with strawberry bark, almond hulls and essences from the Mediterranean maquis. It is then cured for over 3 months in our cool, airy rooms.

Seasoning: 100 gg

Raw material: Pork in the wild from our forests and our farms. The pieces of pork used are leg, shoulder and a small amount of fat.

How to pair it: With local cheeses and a nice glass of wine.

The skin is amber-coloured and the deep red flesh is mottled with fatty white. The nose expresses the well-known sweet and clean and above all intense but not invasive hints of wood and smoke. Sensations that return in the mouth and combine with the sweet flavour.