Sopressa Salami by Creminelli

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A recipe from northeast Italy where wine and garlic are used everywhere, especially in salami. Sopressa refers to a time when the salami was pressed between planks to age and when the local notary was the only one with a large enough residence and enough integrity to be entrusted with this fine salami. The kidney-bean shape of the Sopressa Salami comes from a special natural beef casing traditionally used for Sopressa and Finocchiona salamis. A deli slicer is required for best results. The thick casing and cord cannot be eaten and must be removed before slicing. The variable shape and size will challenge your ability to estimate portions.
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