Our hot soppressata is a classic Calabrese pressed salami made in house and aged for 3 months. It is simply seasoned with sea salt, hot pepper paste, and Chef Paganelli’s signature blend of spices.

We use thickly ground pork raised by Mennonite farmers and fed a natural diet without antibiotics or hormones. Our pork is sourced from Bachert Meats in Walton, Ontario.

Our hot soppressata is dairy free and gluten free.