Salsiccia Curva Dolce (15 kg case)

Traditional dry-cured sausages — the rough-textured, chewy ones like Italian soppressata — aren’t cooked. Instead, the raw meat is stuffed into casings and left exposed to the air, picking up wild yeasts and cultures that start fermentation. Then, like wine and cheese, the sausages are aged in a cool, humid place to develop the rounded, savory taste that comes from slow ripening. White mold grows on the outside; water drips out as the sausage dries.