NEW to the Market!

Rich, rustic, and full of old-world character, our Dry-Cured Sopressata is crafted in small batches by students in Mid-State Technical College’s Advanced Meat Cutting & Butchery program.

Coarsely ground pork is seasoned with garlic, black peppercorns, and a touch of white wine, then traditionally fermented and slowly dry-cured to develop a deep, savory flavor and firm, satisfying texture.

Expertly sliced and vacuum-sealed in a convenient 4 oz package, it is ready for your next charcuterie board, appetizer tray, or evening snack.

Great with: Sharp Wisconsin white cheddar, green olives, crusty bread, and a crisp pale ale.

Each package contains 4 ounces of product (~¼ pound)

Price is per package