Talk:Sopressata
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Share your Soprassata experiences here! As a connoisseur of this most secret of Italian delicacies, I and other have found that best way to serve this is thinly sliced with a nice homemade Italian wine, preferabley the also highly sought after "Dago Red". Of course, you will also need Asiago or sharp Provolone cheese with some fresh Italian bread with Pepperoncini. Although I've tried many from New York City and Philadelphia, the best I've ever had was from Northeastern Pennsylvania, where many Italian immigrants settled in the late 1800's and early 1900's. With many families keeping up the tradition in this beautiful mountainous region, it is a treat to get the authentic 'Super" as opposed to commercial, store bought brands which are fast cured in heat ovens with nitrates. Also, the finest supers are smoked before curing. Edjanx 14:11, 14 March 2007 (UTC) EdJanx
