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Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, 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.

Preparation

This section is missing information about how soppressata is made. Please expand the section to include this information. Further details may exist on the talk page. (January 2020)

• Soppressata preparation
• Grinding the meat
• Preparing the meat for seasoning
• Seasoning the meat before casing

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. Soppressata di Puglia from Martina Franca is also very well-known.

Soppressata toscana, from Tuscany, is made from the leftover parts of the pig. First, the head is boiled for a few hours. When it is done, it is picked of meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing. The cooking liquid is poured in to cover the mixture and it is then hung and the cooking liquid (high in gelatin) thickens to bind everything together. It is similar to the English brawn, Polish salceson, and German Presskopf (Austrian Presswurst).

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. Sopressa is a salume, typical of the Venetian culinary tradition and for this reason there are various types, such as sopressa trevigiana; sopressa vicentina, produced in the province of Vicenza, has been awarded the protected geographical status by the European Union. In order to protect sopressa vicentina from easy counterfeiting and for greater consumer protection, Consorzio di Tutela della Soprèssa Vicentina DOP has emerged, which brings together 4 local producers scattered around Vicenza. The northern Italian version from Vicenza, in Veneto, did away with the pressed shape and has become an international favorite.

See also

Media related to Soppressata at Wikimedia Commons Media related to Soppressa vicentina at Wikimedia Commons

• Sobrassada

References

1. Joe Famularo A Cook's Tour of Italy, 2003, HPBooks pag. 320 ISBN 1-55788-418-8
2. 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.
3. "Al Campionato italiano del salame trionfa la Soppressata dolce calabrese".
4. "All About Sopressa And Sopressata". DeLallo. Retrieved 2024-09-20.

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Grilled sausage	Small sausage in large sausage Tongmo
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Category

• Salumi
• Italian sausages
• Fermented sausages