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Brooklyn Cured Sweet Soppressata

$12.00 / 5 oz Pack
brooklyn cured sweet soppressata meats
Brooklyn Cured Sweet Soppressata
  • Age: 4 Weeks
  • Pork
  • by Brooklyn Cured
  • United States

New York City is home to some of the best Italian pork shops; Brooklyn Cured had those in mind when they created this Sweet Soppressata. Every slice sings with a balance of rich meat and creamy marbled fat. The addition of garlic, black pepper, and white wine creates a savory yet mild bite. It’s an accessible charcuterie option for any palate. You can pair it with so many cheeses, but we love it with an equally luscious selection, like the ever-so-creamy Fromager d’Affinois.

“The herbaceous notes in this very classic Italian charcuterie work well with provolone and burrata.”
Murray’s Cheesemonger – New York, NY
Pork, salt, spices, dextrose, celery powder, black pepper, lactic acid starter culture
  • In creating this sweet Soppressata, Brooklyn Cured took inspiration from the pork that hangs in the famed Italian pork shops in the Bronx and Brooklyn.
  • Brooklyn Cured uses meat that has been pasture-raised on family farms.
  • Soppressata—an Italian salami—typically uses lean cuts of pork such as the haunch or shoulder.
  • Brooklyn Cured draws upon the traditions of Italian salumerias, Lower East Side delis, French charcuterie shops, and German beer gardens to create their own artisanal dry-cured meats.
  • Scott Bridi, the Brooklyn-based founder, has over 15 years of experience in the food industry as a chef, butcher, culinary instructor, and charcutier.
  • He’s made charcuterie in some of New York’s best restaurants and butcher shops, even establishing a charcuterie program in a Michelin 3-star restaurant in Manhattan.
  • Brooklyn Cured uses pasture-raised, antibiotic-free meat in all of its products.
  • They draw inspiration from the diverse cultural and culinary history of Brooklyn’s many neighborhoods to create everything from dry-cured meats and sausages, to hot dogs and deli meats.
  • Brooklyn Cured has helped to usher in a new kind of Renaissance to the US charcuterie market, giving traditional European recipes for dry-cured meats a modern feel. 
Family Owned

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