Hot Soppressata

I recently read the article from January 21st, 2010 entitled "Trending: Hot Soppressata is the New Pepperoni". I am in love with Italian cured meats and have yet to try Soppressata. Can my fellow Serious Eaters lend me a hand, or should I say taste bud, and try to describe the flavor of Soppressata compared to the average pepperoni? Thanks!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: