SOPRESSATA &
TRADITIONAL ITALIAN SAUSAGE

What is Sopressata?

A salami made from cured-dry pork and flavored with and black peppercorns. This meat cures between 6-8 weeks [air-dried]. It comes in hot and sweet flavors. It is also made with either ground black pepper or red pepper. {since they use a larger casing for sopressata, it takes a longer time to cure than the traditional Italian sausage.}

What is traditional Italian sausage?

A salami made from cured-dry pork also flavored with black peppercorns. The drying
process is shorter [3-5 weeks]. The amount of time of the drying process changes the taste/flavor of the cured pork.

Tips: How to remove the casing from the dry sausage/sopressata

Cut the tip of the sausage or sopressata; using the point of a sharp knife, run it down the sausage to slit the casing. Place the sausage under cold water and begin to peel the casing.

Where to find Sopressata & Traditional Italian Sausage?

If you cannot find these Italian products in your local area, please feel free to visit:

BIANCARDI'S
2350 Arthur Avenue
Bronx, New York 10458
(718) 733-4058
(718) 733-7545
Fax: (718) 364-0677

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