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Frank and Sal Brand Sweet Soppressata – Made in Brooklyn – 2 Sticks – Approximately 1.5 Pounds
$34.98
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Last updated: August 10, 2025, 6:48 am
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- Frank and Sal Frank and Sal Sweet Soppressata. A customer Favorite!
- This is For a Whole Sausage. Not Sliced.
- Hand Crafted in Brooklyn New York. Whole Pieces Not Sliced. Served Sliced With Cheese, Taralli and some Wine For a Trip to Italy Without Plane Fare!
- Weights are Approximate. 2 Sticks Approximately 1.5 Pounds
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5 reviews for Frank and Sal Brand Sweet Soppressata – Made in Brooklyn – 2 Sticks – Approximately 1.5 Pounds
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Frederic P. –
Do not orderProduct has little flavor and tasted old
Rose Rotunno –
Do whatever makes you happyFrank and Sal care about their customers…if you ever have a problem they will take care of it
GREAT FOLKS …Ciao
Signalshifter –
The best!Frank and Sal have the best Italian meats and cheese, this is my permanent go to store. Your store is the bomb!
MH –
Fills a little boys taste memory from the 1960'sI have been addicted to Salami since I was a little boy snacking on it. I still remember the taste of the first dry salami I had in the Beartooth mountains of Montana while the family was on a road trip in the 1960's. Since that day this first taste has been my standard. Frank and Sal Brand Sweet Soppressata fills and adds to that original taste profile I have in memory. Till now only the artisan Salamis out of San Francisco have filled this need. Sadly some of the places I used to purchase it from have been driven out of business. Nice to have another source of the good stuff.
Amazon Customer –
Good product and customer service!The shipping company managed to temporarily lose the product and the soppressata arrived two days late. I contacted Frank and Sal to ask whether it was safe to consume the product. They asked a couple questions and I provided additional info, including an image. They then told me the product would be fine for consumption…and they were right.
This is really good soppressata! Aged meat will be a bit funky (think dry-aged beef), and cured meat will be a bit salty (think proscuitto). This soppressata is a bit less salty than others I've tried, and the slight mushroom-like funkiness adds to its appeal.
Note that the soppressata does need to be sliced fairly thin (3/32" maximum) for maximum enjoyment on a sub/sandwich, so unless you're planning to cut into chunks (for soups/sauces/etc), make sure you have access to a reasonable-quality slicer.