N1 Soppressata

A large fresh flavoured salami typical o fCalabria in the South Western region of Italy is made with coarsely minced British Pork leg, creamy fat, and mixed with a selection of sweet medium-heat chillies as well as Hungarian paprika.   The name Sopressata is derived from the practice of pressing the salami between pieces of wood resulting in a straight, rectangular flattened shape.  Our recipe is our own unique take on a combination of both Spianata and Soppressata, and is round in shape; hence the name N1 which is derived from our postcode in Islington in North London.

Ingredients - British Pork, Paprika, Chilli, Black Pepper, Garlic, Salt, Dextrose, E250, E252