Description
The bloomy rind develops while this soppressata ages slowly and under the pressure of pressing. The coarsely ground pork salame is about three inches in diameter and flecked with ground clove, ginger and nutmeg.
The bloomy rind develops while this soppressata ages slowly and under the pressure of pressing. The coarsely ground pork salame is about three inches in diameter and flecked with ground clove, ginger and nutmeg.