75g
£6.00
Out of stock
So it’s not from Majorca in Spain, the oringal might be, however we’ve taken the basic principal and re-crafted this from the ground up to create our version. For those of you that have already tried and tasted this, it’s been well received already!
Not to be confused with other similar sounding products, this is Sobrasada, not Soppressata (this is an Italian style dried, fermented and cured pork salami) from Calabria which is named this as to the practice of squashing between two wooden boards for an almost square shaped salami. This is also not another form of Italian Salumi called Soppressata which is a cooked product which falls under the category of “Head Cheese”, all of the less noble parts of the pig, cooked up and put into a large casing which sets in its own gelatine.
So what is it? The easiest way to understand the product if you’ve not had the opportunity to taste the original our ours is to think of it as a softer chorizo with a hint of clove. A few usage ideas follow but an easy way to think of using this interesting product is to swap out chorizo and give this a try in its place.
Why not try this for the following recipe ideas:
Pork (89.2%), Paprika, Water, Salt, Pepper, Chilli Powder, Dried Oregano, Thyme, Ascorbic Acid, Dextrose, Cloves. Preservatives: Potassium Nitrate, Sodium Nitrite.
Allergy Advice: for allergens, see ingredients in Bold
This product is made in a kitchen that handles nuts, mustard, fish, cereals containing gluten, eggs, molluscs, sesame, soybeans.
Whilst every effort is taken to ensure this product only contains the ingredients stated, it is hand crafted in an environment that also handles ingredients that may contain allergens. If you have any allergies or intolerance to food / ingredients then please get in touch and we can help answer any questions you may have regarding the ingredients we use.
Nutrition Per 100g
Energy 834 Kj / 199 Kcal
Fat 36g
of which saturates: 12g
Carbohydrates 2.7g
of which sugars <0.5g
Protein 18g
Salt 2.8g
