A large fresh flavoured salami typical of Calabria in the South Western region of Italy is made with coarsely minced British Pork leg, creamy fat, and mixed with a selection of sweet medium-heat chillies as well as Hungarian paprika. The name Sopressata is derived from the practice of pressing the salami between pieces of wood resulting in a straight, rectangular flattened shape. This recipe is a unique take on a combination of both Spianata and Soppressata, and is round in shape; hence the name N1 which is derived from Cobble Lane’s postcode in Islington in North London.
A large fresh flavoured salami typical of Calabria in the South Western region of Italy is made with coarsely minced British Pork leg, creamy fat, and mixed with a selection of sweet medium-heat chillies as well as Hungarian paprika. The name Sopressata is derived from the practice of pressing the salami between pieces of wood resulting in a straight, rectangular flattened shape. This recipe is a unique take on a combination of both Spianata and Soppressata, and is round in shape; hence the name N1 which is derived from Cobble Lane’s postcode in Islington in North London.
