Soppressatta is a cured pork sausage made in many regions of Southern Italy. Ours is produced in the traditional way by a small artisanal producer in New York. Cubed pork belly is ground coarsely, leaving big pieces of fat and meat which give the final product a lush, rustic texture. The meat is mixed with salt, black and red pepper, then stuffed into casings and hung to dry. Cut with the casing still on, at an angle and against the grain, Soppressata’s rich chewy texture and aromas can be fully enjoyed. We like to serve it on an antipasto platter with cheese and wine, and we especially enjoy appreciating it to its fullest by eating it with our hands.