Creminelli Sliced Sopressata Salami with Monterey Jack Cheese & Crackers
Cristiano Creminelli learned to make Sopressata from master artisan Amilio Stefana. This salami originated in Veneto, where it is most commonly made with wine, garlic, pepper and sea salt. Cristiano is still using the same process and ingredients as they did in Veneto. The Sopressata is paired with a beautiful Monterey Jack cheese sourced from a U.S. farm that uses 100% free range grass-fed Jersey cows and olive oil & sea salt crackers.