Soppressata di Polpo

Salumeria di mare is the pure expression of salumeria (cured meat craftsmanship) and norcineria (pork butchery tradition) applied to seafood products. The company boasts a long history of well over thirty years of processing and curing the finest catch of the Mediterranean, with recipes handed down since the late 1800s from father to son, careful processing by expert hands, manual salting with Sale di Volterra salt, and long curing: this is how these delicacies come to life, and this is how Soppressata di Polpo (Octopus Soppressata) is made Soppressata di Polpo The soppressata is often known as octopus carpaccio and is made exclusively with octopus selected by origin (only Morocco octopus) and size. It is cut, cooked and pressed by hand, resulting in a well-compact cured product, with a slice that keeps its structure intact even when thinly cut. The recipe aims to recreate the well-known and appreciated pork soppressata in a seafood version. Octopus carpaccio is not only tasty, it is also a light food. Rich in protein and minerals, low in fat and reduced in calories. Being also gluten-free, it can be safely enjoyed by coeliacs too. Carpacci are delicious seafood specialties that stand out for their intensity and texture. To enjoy them at their best, they can be eaten plain, without any dressing. For those who prefer, simply add some good extra virgin olive oil, or oil and lemon. It is a dish best enjoyed cold. Slice it thinly with a knife or slicer onto a serving plate and dress it with a citronette made with extra virgin olive oil, a touch of orange and lemon juice and a pinch of salt. Sprinkle the plate with chopped parsley and garlic, then dress with the citronette. Â Â