Brothers Steven and Eric are the fourth generation of Bavas to hand-craft a spicy Italian dry salami specialty known as sopressata Calabrese.
Their grandfather brought the recipe to America after immigrating to Chicago from the small mountain town of Simbario in Calabria, Italy. Every winter following Christmas, the whole family gathered to whip up a batch, which would then be served at every special family occasion throughout the year.
Now, the brothers are making that same cured sausage in small batches in Los Angeles and selling it via a small select group of retail stores.
Recently, I had a chance to try Bavas Brothers Sopressata Calabrese.
Deep ruby red, the squat sausage is firm and chewy. It’s full of sweet porkiness, along with a good jolt of peppery spice that builds the more you chew.