Tangy soppressata cured with black pepper from Chicago-based salumist, Tempesta. All of Tempesta's products are made from heritage breed hogs sourced from family farms in the midwest. The Fiasche family has been curing salami for five generations, and the know-how shows! 5.5oz each.
Pair with a savory aged cheese like Cabot Clothbound Cheddar or Dunbarton Blue!
