Sopressata is a dry-cured, fermented sausage found throughout Italy. Made with prime cuts of pork shoulder, leg and belly Sopressata Dolce’s avor is sweet with hints of seasonings, and black pepper. This salame is fantastic for slicing for panini or just for an antipasta platter. This large salame is made with Berkshire Pork. The meat is typically coarsely pressed, rather than ground (minced) as with salame. This gives it an uneven, “rustic” appearance when sliced. The sausage is hung up to dry for anywhere between 3 and 12 weeks, depending on the diameter, and loses about 30 percent of its original weight.