Robust with sweet fennel, hot peppers, paprika and red wine, this sopressata is every bit as authentic as the hand-cut, hand-crafted varieties that were made centuries ago. The distinctive flavor of the coarsely ground meat is brought out by a natural, two month aging process. This rich salame is delicious as a quick snack, in an antipasto or with a hearty cheese (a well-aged pecorino or provolone, for example.)
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