Sopressa all'Amarone (2 sizes)

There are many different types of Sopressa made across the Veneto. Ours is made with cuts from the loin, shoulder, coppa and seasoned with fresh garlic and Amarone wine. A lot of polenta is eaten in the Veneto and this salami is the perfect accompaniment. Try it with some pickles on the side. Made in the Veneto by Eugenio Caprini and sold in their brilliant butchers shop in Negrar.

INGREDIENTS

Pork, salt, pepper, garlic, Amarone wine, saltpetre