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Dec 9, 2009 11:41 PM

Best Sopressata in the Bronx

A lot of the Italian deli's I go to have the Sopressata, but its not like the kind my Grandmother used to get. All of it seems so moist, I want dry, given its a dry sausage.

I live in the North Bronx, if that helps.

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    1. re: Striver

      Have you tried asking for a dry one? Most of the italian stores that havie those hanging soppresata will have a range from dryer to moister - you can ask for a dry one, and even touch it to verify. If its in a deli case, of course you can feel to see whether its soft or not.

      if the sausage hasnt been cut and isnt wrapped in plastic, you can also hang it in a cool place and let it age and dry further before using.

    2. You have a choice on Arthur Ave. Calabria's Pork Store and Biancardi's Meat Market are my favorites. All the delis have them but they not be made in house.

      1. Guys what the difference between flat and round? Ive never even heard of flat before.

        3 Replies
        1. re: Recursion

          I was at Calabria today and tasted their house-made sopressata. WOW! They sell two types, hot and sweet that are house made. They also sell what the counter person referred to as "commercial sopressata." In answer to my question about the flat vs round, I was told that they are exactly the same in content but not in shape.

          1. re: erica

            if you are lucky Calabria will also have the anise-flavored soppressata available. they also sell fresh ricotta in the back.

            1. re: erica

              This my own theory. The flat sopressata is probably commercial so that by making it flat, they pack more in a box and save on shipping.