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Artisan Calabrian Soppressata, Salumifico Calla’ (400gr)

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400gr
£6.45

Why we love it

The soppressata is the most noble and unknown of the Calabrian cured meats, you need to visit Calabria or have a Calabrian friend to taste it, famous for its intense and rich taste and this is one you won’t forget.

Made from the best cuts of pigs bred and slaughtered in Calabria, through an old technique that is handed down from generation to generation. The meat is carefully stripped of the nerves, cut in big pieces, adding, a small quantity of fatty parts, in order to give the soppressata the right softness. The mixture is then hand worked and, for the spicy soppressata, Calabrian spicy red chilli is added. The mixture is left to rest for a whole night and then stuffed into natural pig casings carefully washed, pierced and tied by hand with strings. Finally, it is left to mature for a period of at least sixty days.

When cut, the soppressata appears as a compact, slightly soft sausage, with an intense red color and with a "tear". The soppressata is certainly the queen of appetizers, ideal to be enjoyed on a slice of bread for a quick snack or to enrich pasta dishes. For its characteristic rich flavor, it goes perfectly with big red wines or Lambrusco.

Meat, salt and Calabrian chilli are the only ingredients of the Calla’s soppressata, and it is free of preservatives, gluten and lactose free.

Please note that the weight is approximate. Our Soppressata is made by an artisan by hand, not a factory, and can vary a few grams either way.

The artisan who made it

It all started in 1965 when Vittorio Callà, a breeder opened a butcher shop in Mileto, a small village not far from Vibo Valentia. Mileto is known for its numerous butchers and the quality of the meat (hence its name "City of meat"), with visitors coming every day to buy fresh meat and seasoned.

Thanks to the passion and knowledge of Vittorio and the help of his family, the small butcher in a few years, had become a synonym for high quality meat. In 1978 the second generation took over and decided to go one step further, they decided to build a slaughterhouse so they could control the whole process and ensure animals were treated properly.

Now, the next generation has taken over from Vittorio’s sons, and the small butcher shop is slightly bigger, but it is as artisan as it was when Vittorio first opened producing some of the best cured meat, including the famous Ndjua. All their meat and cured meat only uses natural ingredients without preservatives, they are 100% natural.

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