Cured Pork-Meats


D.O.P. Soppressata

Soppressata di Calabria a Denominazione di Origine Protetta (pressed Calabrian salami with protected designation of origin)
Excellently represents all the Calabrian rural traditions
It’s produced in the National Park of Sila, with meat coming from porks bred in Calabria by natural feedings. The Soppressata is prepared with the mixture of medium-grained minced ham (not less than 50%) and shoulder and/or fillet (not more than 50%). The carefully selected lard percentage in the final product is between 4 and 15%.
This meat mixture is put into natural pork entrails, that then are perforated and manually tied up with natural string.
The Soppressata is naturally seasoned for at least 45 days. The shape is slightly-pressed cylindrical, the lenght between 10 and 18 cm, and the diameter between 4 and 8 cm.
When cut, the aspect is compact tending to soft, with a natural or bright red colour depending of the amount of natural ingredients (black pepper in grains, sweet red pepper or hot pepper). The taste is more or less intense (spicy), with balanced sapidity.
Cuts: Approx. 300/400 g
Conservation: 0°C +4°C
Packaging: 3/5/10/15/20 in single/multiple vacuum or in multiple protected atmosphere
Shelf life: Vacuum 180 days, protective atmosphere 90 days

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Recipes

Riso, patate e cozze

Ingredients for 4 people – 1 kg of mussels preferably from the Adriatic Sea – 400g of rice – 5 or 6 medium size potatoes – 3 medium size onions – 50g grated pecorino cheese – 1 clove of garlic – 1 sprig of parsely – celery – APLUVIA Cooking – Organic -Green Line extra … Continue reading Riso, patate e cozze

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Spaghetti all’arrabbiata

Ingredients for 4 people – 320g of APLUVIA Cooking – Long pasta -Golden Line spaghetti – 700g of APLUVIA Cooking – Red Line tomato passata – 2 chilli peppers cut into small pieces – 3 cloves of garlic – APLUVIA Cooking – 100% Italian- Green Line extra virgin olive oil – pepper and a pinch … Continue reading Spaghetti all’arrabbiata

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