Hot & Sweet Soppressata and Dry Sausage | 1.5 lb Brooklyn Salami-Frank And Sal Brand
$ 32.98
Free Shipping Cured 60+ Days Brooklyn Made since 1989
Sweet Soppressata and Hot Soppressata - Italian Dry Sausage
Frank and Sal has supplied Brooklyn families with premium dry-cured salami for over three decades. Our **Sweet Soppressata** and **Hot Soppressata** are crafted using time-honored techniques, where every 1.5 lb link is cured for a minimum of 60 days. We use only coarsely ground pork and natural casings to ensure the flavor is concentrated and the texture is firm. Whether you prefer the subtle garlic notes of our sweet varieties or the Calabrian heat of our hot links, these represent the peak of Italian-American salumi.
Product Details
- Varieties: Hot Soppressata, Sweet Soppressata, Hot Dry Sausage, Sweet Dry Sausage.
- Weight: Approx. 1.5 lbs per link.
- Cure Time: 60 to 75 days.
- Packaging: Vacuum-sealed for freshness.
- Origin: Made in Brooklyn, NY.
Market Notes
The Difference: Soppressata is a leaner, higher-quality cut of pork that is pressed during curing to create a denser texture. **Italian Dry Sausage** uses a traditional round casing and a slightly different fat-to-lean ratio for a classic antipasto mouthfeel.
Quantity: These are large 1.5 lb links, nearly double the size of standard supermarket sticks.
Francesco's Tip: Don't just slice this for a plate. If you have the Hot Soppressata, try dicing it small and tossing it into a white wine pasta sauce or over a pizza. The heat from the red pepper flakes melts into the fat and flavors the whole dish.
Is this Dry Sausage shelf stable?
While dry-cured meats are preserved through salting and drying, we ship them vacuum-sealed. We recommend refrigerating upon arrival to maintain the moisture levels and prevent the salami from becoming too hard.
How do I peel the casing?
These use natural casings. If you find it difficult to peel, wrap the link in a damp paper towel for 5 minutes. The moisture will loosen the skin, allowing it to slide off easily without damaging the meat.
What makes Frank and Sal Soppressata different?
Since 1989, we have stuck to small-batch production. We don't use the fillers or liquid smoke found in commercial brands. You are getting pure pork, sea salt, and traditional spices cured for a full 60 days.