Soppressata Cilentana San Marco Artisan Cured Meats
Alim Carni di Futani’s Soppressata Cilentana Salumi San Marco is a real treat for the eyes and the palate.
It is the salami that most of all reflects Cilento and its ancient traditions.
Soppressata San Marco, also known as schiacciata, due to its compact shape that enhances its taste.
The soppressata, unlike the sausage, is made with the most noble parts of the pig, in particular with the ham, which makes it leaner than the cuts used for the sausage.
The process is very laborious as, once the meat is stuffed, the soppressata is placed on shelves and pressed for 48 hours.
It is then hung in the drying cells where it rests for about 60 days.
San Marco handcrafted sopressata from Cilento has a rather long seasoning time so that maximum exaltation of taste can be guaranteed.
Number of Pieces: 1
Dimensions: Approx. 300gr package
Quality: Artisan cured meats
Production area: Cilento National Park
Manufacturing company: Alim Carni
San Marco Alim cured meats Futani meat
The story begins when our grandparents and our extended family met in the countryside.
It was customary to meet every January for the choice of pigs, and this event became a party “.
For this reason today the San Marco Alim Carni artisan cured meats, following the traditions and with the passion of the past, try to recreate the flavors and recall the memories of those days of joy and serenity.
San Marco Alim Carni artisan cured meats. Traditions of Cilento, farms of Vallo di Diano and the history of generations make them an exceptional product