{"product_id":"cobble-lane-cured-n1-sopressa","title":"Cobble Lane Cured - N1 Sopressa","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBig on flavour and inspired by the cured meats of southern Italy, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured N1 Soppressata Salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e combines coarsely minced British pork with sweet medium-heat chillies, Hungarian paprika, white wine and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eInspired by traditional recipes from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCalabria in southern Italy\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, this is Cobble Lane's own interpretation of Soppressata and Spianata-style salami, handmade and dried at their home in Islington, North London.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eN1\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e? 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does N1 Soppressata Salami taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003erich, savoury pork flavour with sweet paprika and a warming chilli kick\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIts coarsely minced pork also gives N1 a satisfyingly substantial texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs N1 Soppressata Salami spicy?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes, but it's designed to provide \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebalanced, medium chilli warmth rather than extreme heat\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSweet medium-heat chillies and paprika give the salami its distinctive spicy character while still allowing the flavour of the British pork to come through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you enjoy salami with a little warmth but don't want chilli to dominate every mouthful, N1 is a particularly good choice.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is Soppressata?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSoppressata is a traditional Italian cured meat with particularly strong associations with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esouthern Italy, including Calabria\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIts name is connected to the traditional practice of pressing the salami during production, which can give it a distinctive flattened or rectangular appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane's recipe takes inspiration from both \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSoppressata and Spianata\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, but creates its own version in a round format using British pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy is it called N1 Soppressata?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eN1\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e isn't an Italian designation – it's distinctly London.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane named the salami after the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eN1 postcode of Islington in North London\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, where it is handmade and dried.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt'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.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane N1 Soppressata made with British pork?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. N1 Soppressata is made from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e100% British pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, including coarsely minced British pork leg.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish pork makes up 95.1% of the ingredients, complemented by white wine, spices, sweet paprika and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should you serve N1 Soppressata?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIts combination of savoury pork, paprika and chilli makes N1 particularly versatile. Try it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eOn a charcuterie board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAlongside a selection of cheeses\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn sandwiches or focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith olives and antipasti\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOn pizza\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith crusty bread and olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSimply sliced and enjoyed with a glass of wine\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAllow it to come towards room temperature before serving to get the most from its flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with Soppressata?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe chilli and paprika in N1 Soppressata work particularly well with cheeses that have enough character to stand alongside them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emature Cheddar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAdd olives, crackers or good bread and you've got the beginnings of a very good cheese and charcuterie board.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Cobble Lane Cured\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane Cured specialises in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining British meat with techniques and flavour traditions inspired by some of Europe's great cured meats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eN1 Soppressata captures that approach particularly well – Calabrian inspiration, British pork and a name taken directly from Cobble Lane's North London home.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish Pork (95.1%), Salt, White Wine (1.0%), Spices (0.8%), Sweet Paprika, Dextrose, Garlic (0.1%). Preservatives: E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 143g pork used per 100g finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere's a lot going on here, but for good reason.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou've got \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecoarsely minced British pork, chilli, Hungarian paprika, white wine and garlic\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, inspiration from Calabria and a name that brings everything firmly back to Islington.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMost 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100% British pork\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 95.1%\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Soppressata\/Spianata-inspired British salami\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Handmade and dried in Islington, London\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481841344887,"sku":null,"price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/CobbleLaneN1Sopressa.jpg?v=1790077640","url":"https:\/\/norfolk-deli.co.uk\/products\/cobble-lane-cured-n1-sopressa","provider":"Norfolk Deli","version":"1.0","type":"link"}