Molinari’s Hot Sopressata

Pairing Suggestions:

Cheese Pairings:

• Aged Manchego: The nutty, buttery notes of Manchego complement the spiciness of the sopressata, creating a balanced flavor profile.
• Sharp Cheddar: The tangy sharpness of cheddar contrasts beautifully with the heat from the sopressata.
• Fresh Mozzarella: The creamy texture and mild taste of fresh mozzarella help to mellow the spiciness while adding a refreshing contrast.
• Provolone: The milder flavor goes well with the spicy heat
• Monterey Jack: Adds a nice contrast to the spiciness of the hot Sopressata.

Wine Pairings:

• Chianti: A classic Italian red wine with a good balance of acidity and tannins that pairs perfectly with the spiciness and richness of the salami.
• Zinfandel: A fruit-forward red wine with spicy undertones that harmonizes well with the heat of the sopressata.
• Prosecco: A crisp, effervescent sparkling wine that refreshes the palate between bites, offering a nice contrast to the salami’s bold flavors.
• Cotes du Rhone
• Syrah

Beer:

• Pilsner
• Porter

Bread & Crackers:

• Crusty Ciabatta: The rustic, chewy texture of Ciabatta provides a satisfying base for the sopressata while enhancing its flavors.
• Water Crackers: Mild-flavored crackers allow the salami’s spiciness to shine through without competing for attention.
• Focaccia: A herbed, soft bread adds an aromatic element to the pairing while maintaining a light texture.

Accompaniments:

• Olives: A selection of briny olives, such as Castelvetrano or Kalamata, can bring out the saltiness and spice of the salami.
• Pickled Vegetables: Tart pickled onions or giardiniera provide a zesty contrast to the rich, spicy sopressata.
• Honey: A drizzle of honey can offset the heat and add a touch of sweetness to balance the spiciness of the salami.

  Ingredients: Pork, salt, nonfat dry milk, burgundy wine, lactic acid starter culture, cane sugar, pepper, paprika, spices, sodium erythorbate, garlic, sodium nitrate.