Hot & Sweet Soppressata and Dry Sausage | 1.5 lb Brooklyn Salami-Frank And Sal Brand

Soppressata and Italian Dry Sausage | Sweet and Hot | 1.5 lb Links

We have supplied Brooklyn families with dry-cured salami for over three decades. Our Sweet and Hot Soppressata are made using time-honored techniques where every link is cured for a minimum of 60 days. We use coarsely ground pork and natural casings to ensure the flavor is concentrated and the texture is firm. Whether you prefer the subtle garlic in our sweet variety or the Calabrian heat of our hot links, these represent the small-batch quality our customers expect.

Product Details

• Varieties: Hot Soppressata, Sweet Soppressata, Hot Dry Sausage, Sweet Dry Sausage.
• Weight: Approximately 1.5 lbs. per link. These are nearly double the size of standard grocery store sticks.
• Cure Time: 60 to 75 days to achieve maximum flavor density.
• Packing: Vacuum-sealed to maintain moisture levels during transit.

Market Notes

• The Difference: Soppressata is a leaner cut of pork that is pressed during the curing process to create a denser, firmer texture. Our Italian Dry Sausage uses a traditional round casing for a classic antipasto feel.
• Clean Ingredients: We use pure pork, sea salt, and traditional spices. No fillers or liquid smoke are ever added to our meats.
• Shipping: While these are shelf-stable, we recommend refrigerating upon arrival to keep the salami from becoming too hard.

Francesco’s Tip

For a traditional regional pairing, serve the Sweet Soppressata with a sharp Provolone Auricchio and a crusty loaf of Italian bread. If you are using the Hot Soppressata, try dicing it small and tossing it over a white pizza before it goes in the oven. The heat from the red pepper melts into the cheese and flavors the entire pie.