Soppressata - Molinari *HALF POUND*

Soppressata - Molinari, Half Pound

Molinari's soppressata is dry cured in a small diameter casing with burgundy wine, which is what gives it that old fashioned flavor. It is a dense, savory slice with a winey tang and a firm bite.

Why you'll love it

• Burgundy wine in the cure — the wine is what makes this one taste different from a plain salame.
• Small diameter casing — cures evenly and slices into firm, compact rounds.
• Old fashioned flavor — savory and winey, closer to a village salame than a modern one.
• Firm, dense slice — holds up on a board without drying out.
• Molinari, San Francisco — made by Molinari in San Francisco.

How to enjoy Fan it out on a board with provolone and olives, or chop it into a pot of beans at the end of cooking. A Chianti or a Sangiovese is the natural pour.

The winey one, and a good answer when someone asks for something a little different.