Sopressata is the most well known of the Italian salamis and the
most likely to be familiar even to the uninitiated. The Creminelli
version is redolent of garlic and red wine giving it a robust and
Sopressata, also called Sopressa Veneta, got its name from the
practice of pressing the salami between planks of wood resulting in
a straight, flattened shape. The northern Italian version from
Vicenza, in the Veneto region, did away with the pressed shape and
has become an international favorite.
Creminelli Handcrafted Wild Boar
Wild boar meat is leaner, tangier, and deeper in color making a
more exotic product. The flavor profile is stronger and more
distinctive and takes on the tones of the boar's wild diet which
includes roots, grasses, nuts, and berries.