Soppressata

Soppressata is an Italian dry salami. Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It is part of southern Italian cultural heritage, much more than in the north, in that locals, especially in the smaller rural towns will still slaughter the pig themselves and make their own soppressata, along with other cured meats as a tradition: nothing goes to waste.

Soppressata can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. The meat is either coarsely pressed or ground as with other salami. Pressing gives it an uneven, rustic appearance when sliced. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary). The sausage is hung up to dry for 3 to 12 weeks, depending on the diameter, and loses about 30% of its original weight. Cured soppressata is often stored in jars of olive oil. It is commonly sliced thin and eaten by itself or with bread.

Grinding the meat

Preparing the meat for seasoning

Seasoning the meat before casing

Soppressata di Basilicata is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. Soppressata di Calabria enjoys Protected designation of origin status; the one produced in Acri and Decollatura is especially renowned.Soppressata di Puglia of Martina Franca is especially famed.

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