Mimmo Cordisco has been butchering pork on his own for over thirty years in the Daunian Sub-Apennines, in the province of Foggia. No middlemen between the animal and the casing. No additions that aren't strictly necessary.
Soppressata is the most iconic cured meat of the Daunian Sub-Apennines. Pure pork, coarsely ground, stuffed into natural casing, and slowly cured. The white marbling in the red meat is not a defect — it is the signature of a properly raised pig.
Mimmo makes his elongated and compact. The slice reveals an irregular, vibrant texture. The aroma is that of true, unhurried curing.
PRODUCT SHEET
- Producer: Mimmo Cordisco, artisan butcher — Daunian Sub-Apennines (FG)
- Ingredients: pure pork, salt, pepper
- Natural casing, artisan curing
- Packaging: vacuum-sealed
- Weight: approx. 400g
- Origin: Apulia, Italy
HOW TO EAT IT
In thick slices, on homemade bread. On a wooden board with aged caciocavallo and Bella di Cerignola olives. In the glass, a rosé like Le Rotaie organic Susumaniello.
FREQUENTLY ASKED QUESTIONS
What is the difference between soppressata and dried sausage?
Soppressata has a larger size and a longer curing period. The grind is coarse in both, but soppressata develops a deeper aroma. Mimmo also produces the hand-cut sausage in our catalog.
Is Apulian soppressata spicy?
This is the mild version: meat, salt, and pepper. The flavor comes from the meat and the curing, not from spices.
How should it be stored?
Vacuum-sealed, in the refrigerator. Once opened, wrap it in a kitchen towel or food-grade paper and consume it within a couple of weeks.
Why are there white spots in the meat?
That is the marbling: natural fat distributed throughout the meat. It indicates a well-raised pig and gives the soppressata softness and flavor.
