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Salami with just a little kick! locally produced Paso Robles Zinfandel wine and cayenne pepper adds zesty flavor without being too hot or spicy. Iv always said you can taste the spices but its not spicy. Bold enough to stand up with other strong flavors, but is not overpowering. Salami Sopressata got its name from the practice of pressing the salami between planks of wood resulting in a straight flattened shape. The Northern Italian version did away with the pressed shape and instead hangs it to dry like other salami. Sopressa is known for having a more robust taste thanks to the amount of garlic and additional added spices like paprika and cayenne pepper.

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