Soppressata is one of the best known and most appreciated cold cuts in Italy and in the world. It is obtained with pork cut into small pieces combined with black pepper, fennel (grains) and salt and chilli. It is prepared by taking the best parts of the pork's leg, chopped and free of nerves and stuffing them into natural casings, in particular, using the gut coming from the large intestine, well washed with water, wine and lemon and soaked. Once the gut is filled, it is pierced with a pin and tied by hand. The whole thing is then left to air dry. After about two weeks, a linen sheet is placed on the floor and the suppressed ones are placed there, one close to the other, taking care to leave a space of about one centimeter between them. The suppressed ones are then covered with another linen sheet, on top of which a table (or a twist) is placed. 350 g vacuum pack PRODUCT NOT PROVIDED WITH FDA