Platter of Greek cured meats with Magulà and Soppressata

The Grecanici Salami Platter with Magulà and Soppressata is the most authentic way to bring the flavors of Aspromonte to the table. Wild-type pork loin, naturally smoked soppressata, and seasoned magulà guanciale: three exceptional cured meats that showcase the Greek tradition.

Ingredients

• 150g Calabrian Wild-type Pork Loin
• 100g Calabrian Grecanic Soppressata
• 100g Magulà - Grecanico Bacon
• 4 slices Jurmanu Bread
• Black Monacali Olives to taste.

Method

1. Thinly slice the Calabrian loin and the magulà bacon.
2. Cut the Grecanico soppressata into rounds.
3. Arrange the cured meats on a wooden cutting board, alternating the types.
4. Add the black monk olives and the slices of Jurmanu bread. jurmanu.
5. Serve at room temperature to enhance the smoky aromas.

Tastiness Pairings

For this recipe, we recommend: Calabrian Loin, Soppressata Grecanica, and Magulà Guanciale.