Marka: Salumificio Santoro

Format : 400g

"'A subburséte," is what soppressata is called in these areas. And that's how it was included among the P.A.T., the traditional agri-food products of Mipaaf. Just naming it, soppressata, makes the mouth water. The knife-cut meat and the enlarged, irregular shape make this product, tender as few, a true cult among Italian cured meats.

The company, located in the heart of Puglia's wonderful Itria Valley, is one of the producers who started the Association of Capocollo di Martina Franca, which protects the production of this cured meat characteristic of the area's gastronomic culture.

We do the dry salting, marinate for a few hours in cooked wine, stuff in natural casing and tie by hand, with Piero's guidance and unique knowledge. We smoke with almond hulls and strawberry branches. To get to the curing process, a ritual that Giuseppe personally follows, with the patience and experience that comes from his hands and reaches the heart of those who taste our products.