pork salame with clove, nutmeg, ginger, and black pepper in a wide diameter of about 4", about 5lbs each
is that how you spell it?
There is no one recipe for Soppressata. in the old country, one side of the hill proudly produces (and spells) this ancient salame quite differently than their neighbors on the other side of the same hill. These variations are thoughtful and intential and delicious--the opposite of the McSame approach. Smoking Goose adds to the story with this soppressata.
Slice it into sandwiches and over white pizza. Toss fine cubes into stuffing and dressings. Make it the salumi sidecar to cocktails mixed with barolo chinato, byrrh, dark rum, or orange bitters.