Soppressata is a salume. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia,[1] and Calabria, and a very different uncured salami made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats, including soppressata. It is sometimes prepared using prosciutto.[2]
Varieties
Soppressata di Basilicata is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. Soppressata di Calabria enjoys protected designation of origin (PDO) status; the one produced in Acri and Decollatura is especially renowned.[3]
Sopressa veneta (or just sopressa) got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. It is a typical product of the Veneto region.[4]
See also
Media related to Soppressata at Wikimedia Commons
Media related to Soppressa vicentina at Wikimedia Commons
References
- ^ Famularo, J. (2003). A Cook's Tour of Italy, HPBooks. p. 320. ISBN 1-55788-418-8.
- ^ Malik, A.; Erginkaya, Z.; Ahmad, S.; Erten, H. (2014). Food Processing: Strategies for Quality Assessment. Food Engineering Series. Springer New York. p. 148. ISBN 978-1-4939-1378-7. Retrieved June 7, 2017.
- ^ Scibilia, Matteo (31 March 2015). "Al Campionato italiano del salame trionfa la Soppressata dolce calabrese". Italia a Tavola (in Italian).
- ^ "All About Sopressa And Sopressata". DeLallo. Retrieved 2024-09-20.
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| Fresh sausage | |||||
| Dry sausage |
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| Smoked sausage | |||||
| Cooked sausage | |||||
| Cooked smoked sausage | |||||
| Precooked sausage | |||||
| Grilled sausage | |||||
| Related articles | |||||
