ITALIAN DRY SALAMI – The name Sopressata derives from the Italian word “sopressare”, referring to the process of pressing down the product with a weight to flatten and shorten the drying process. This specialty of southern Italy is subtly seasoned and slowly aged for a rich classic flavor. The coarsely ground cuts of fresh pork give a more rustic appearance when sliced. Use in antipasto with Italian olives, artichokes, or Romano cheese. Enjoy on crackers, or as an accent in salads, omelets, pastas, or on pizza.