Why It’s On Our Shelves
Big on flavour and inspired by the cured meats of southern Italy, Cobble Lane Cured N1 Soppressata Salami combines coarsely minced British pork with sweet medium-heat chillies, Hungarian paprika, white wine and garlic.
Inspired by traditional recipes from Calabria in southern Italy, this is Cobble Lane's own interpretation of Soppressata and Spianata-style salami, handmade and dried at their home in Islington, North London.
The coarser texture allows the character of the pork to remain at the forefront, while paprika and chilli bring warmth, sweetness and gentle heat. White wine and garlic add further savoury depth, creating a salami that's full-flavoured without simply being about spice.
And the N1? That's a nod to Cobble Lane's Islington postcode – a British-made salami inspired by Italy but very much rooted in where it's actually made.
What does N1 Soppressata Salami taste like?
Expect a rich, savoury pork flavour with sweet paprika and a warming chilli kick.
The combination of sweet medium-heat chillies and Hungarian paprika provides warmth and depth rather than overwhelming heat, while garlic and white wine round out the flavour.
Its coarsely minced pork also gives N1 a satisfyingly substantial texture.
Is N1 Soppressata Salami spicy?
Yes, but it's designed to provide balanced, medium chilli warmth rather than extreme heat.
Sweet medium-heat chillies and paprika give the salami its distinctive spicy character while still allowing the flavour of the British pork to come through.
If you enjoy salami with a little warmth but don't want chilli to dominate every mouthful, N1 is a particularly good choice.
What is Soppressata?
Soppressata is a traditional Italian cured meat with particularly strong associations with southern Italy, including Calabria.
Its name is connected to the traditional practice of pressing the salami during production, which can give it a distinctive flattened or rectangular appearance.
Cobble Lane's recipe takes inspiration from both Soppressata and Spianata, but creates its own version in a round format using British pork.
Why is it called N1 Soppressata?
The N1 isn't an Italian designation – it's distinctly London.
Cobble Lane named the salami after the N1 postcode of Islington in North London, where it is handmade and dried.
It's a neat summary of what Cobble Lane does: taking inspiration from traditional European charcuterie and creating something distinctive using British meat and British craftsmanship.
Is Cobble Lane N1 Soppressata made with British pork?
Yes. N1 Soppressata is made from 100% British pork, including coarsely minced British pork leg.
British pork makes up 95.1% of the ingredients, complemented by white wine, spices, sweet paprika and garlic.
How should you serve N1 Soppressata?
Its combination of savoury pork, paprika and chilli makes N1 particularly versatile. Try it:
- On a charcuterie board
- Alongside a selection of cheeses
- In sandwiches or focaccia
- With olives and antipasti
- On pizza
- With crusty bread and olive oil
- Simply sliced and enjoyed with a glass of wine
Allow it to come towards room temperature before serving to get the most from its flavour.
What cheese goes with Soppressata?
The chilli and paprika in N1 Soppressata work particularly well with cheeses that have enough character to stand alongside them.
Try it with mature Cheddar, a nutty hard or Alpine-style cheese, a creamy blue or a mellow soft cheese. Creamier cheeses can provide a particularly good contrast to the salami's warming chilli character.
Add olives, crackers or good bread and you've got the beginnings of a very good cheese and charcuterie board.
About Cobble Lane Cured
Cobble Lane Cured specialises in British charcuterie, combining British meat with techniques and flavour traditions inspired by some of Europe's great cured meats.
N1 Soppressata captures that approach particularly well – Calabrian inspiration, British pork and a name taken directly from Cobble Lane's North London home.
Ingredients
British Pork (95.1%), Salt, White Wine (1.0%), Spices (0.8%), Sweet Paprika, Dextrose, Garlic (0.1%). Preservatives: E250, E252.
Pork content: 143g pork used per 100g finished product.
Why we like it
There's a lot going on here, but for good reason.
You've got coarsely minced British pork, chilli, Hungarian paprika, white wine and garlic, inspiration from Calabria and a name that brings everything firmly back to Islington.
Most importantly, the chilli doesn't overwhelm it. There's enough warmth to make things interesting while still allowing the cured pork and spices to remain the stars.
Meat: 100% British pork
Pork content: 95.1%
Style: Soppressata/Spianata-inspired British salami
Heat: Medium
Made: Handmade and dried in Islington, London