Soppressata

Soppressata is a type of Italian salami. There are two principal types of soppressata: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salami, native to Tuscany and Liguria.

History

The tradition of making soppressata can be traced back to the ancient Romans. It was a way to preserve meat for long periods of time. The name "soppressata" comes from the Italian word "soppressare", which means "to press down". This refers to the process of pressing the meat to remove air and moisture, which helps to preserve it.

Production

Soppressata is made from the finest quality pork. The meat is carefully selected, cut into large pieces, and seasoned with natural flavors such as salt, pepper, and sometimes hot pepper or fennel. The meat is then stuffed into a natural casing, pressed, and left to cure for several weeks. The pressing gives the salami its characteristic flattened shape.

Varieties

There are many varieties of soppressata, each with its own unique flavor profile. The most common types are Soppressata di Basilicata, Soppressata di Calabria, and Soppressata Toscana. Each variety is named after the region in Italy where it is produced, and each region has its own traditional recipe and method of production.

Serving

Soppressata can be served in a variety of ways. It is often sliced thin and served as part of an antipasto platter, along with other cured meats, cheeses, and olives. It can also be used in sandwiches, or cooked in pasta dishes or pizza.

See also

• Salami
• Italian cuisine
• Antipasto