Hot Soppressata’s Taste
Dry cured in the classic salami style, this pasture raised pork Soppressata contains no antibiotics and no nitrates. There’s nothing to mask the perfect melding of fennel, garlic, black pepper and paprika. The flavor profile of this spicy pork salami is the essence of the Italian-American neighborhood where we grew up in Brooklyn.
Serving Hot Soppressata
This Soppressata is known for it’s heat and depth. Seasoned liberally with chili flakes, black pepper, white wine and garlic it pairs well with any smooth mild or sharp cheese. Big bold wines and heavy ales are perfect complements to this hearty snack.
How Hot Soppressata is Made
Brooklyn native Scott Bridi founded the company in 2010 when he set up a stand at New Amsterdam Market. Though expanded, Brooklyn Cured still makes small-batch charcuterie using sustainable meat and fine-dining technique, with a bit of Brooklyn swagger thrown in for good measure. Their sausages, hot dogs, bacon, smoked meats, and salumi are all made using meat raised with no antibiotics from trusted farms. Their products and flavor profiles are inspired by the cultural diversity and culinary history of Brooklyn neighborhoods that have attracted hard-working people from all over the world.