Sopressa (Half)

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Sopressa (Half)

Produced by : Macelleria Nogara
Origin : Veneto, Italy

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Macelleria Nogara begin with a selection of the best cuts of pork to create this quality sopressa. They create the salami in the winter months with fresh pork and age for four to six months for the best flavour. The meat is put into natural casings.

Macelleria Nogara was establised in 1969 and use a mixture of traditional and modern methods. The Nogales family ensure careful selection of pigs for the best quality end result.