Soppressata is a dry cured salami that originates from the southern regions of Italy. Depending on how it is spiced, sometimes it is sweet and sometimes it is spicy. It is excellent as part of a charcuterie board or in an Italian deli sandwich. It is excellent in a panini with provolone and tomatoes to provide a delicious bundle of flavors.
What is Soppressata?
Soppressata is an Italian dry salami that uses lean cuts of high quality pork, such as the shoulder, ham, fillet or haunch. The combination of cuts is packed into a thick intestine and then tied by hand with a natural thread. It is pressed to eliminate any pockets of air.
The word “soppressata” comes from the Italian word meaning “to press.”
During the production process it looks like this:
How Long is the Curing Process for Soppressata?
The soppressata curing process is the same as other salami. After the meat is ground and seasoned, it is packed into casings, tied by hand, and hung to dry for less than a week initially
Then the aging or curing process (stagionatura) begins for between 60 to 120 days, depending on the size. A smaller sopresse will be cured for a minimum of 60 days, whereas a larger one will be cured for up to 120 days. This process occurs in specially monitored rooms so the temperature and humid are carefully controlled.
During this process it will lose approximately 30% of its original weight.
Salsiccia – Learn about this Italian Sausage
How does Soppressata taste?
Soppressata is much loved because it has a taste that makes it stand out from the other Italian deli meats. You will never confuse it with other deli meats due to its unique taste!
It has a slightly spicy taste, which varies by the specific recipe and the Italian region where it is made.
Northern Sopressa: Often includes aromatic spices such as black peppercorn, cinnamon, clove and garlic.
Southern Sopressata: is restrained in its spicing but uses a healthy amount of dried chili peppers which is common to Southern Italian cuisine.
Also, the delicious combination of spicy and salty fat has a very luscious mouthfeel and aftertaste that really makes it stand out.
The texture is more coarse and dense because the fine cuts are cut with a knife (and not a machine) during its preparation. You can see this coarse texture in this picture:
Capicola: A Meat for All Seasons
History: Where did soppressata come from?
Soppressata is a dry cured salami that originated in Southern Italy. The name comes from the Italian word “sopprimere” which means “to press or suppress”. It is made by grinding together pork, salt, and spices, and then pressing it into a mold to cure. Soppressata can be made with either red or white wine, but the traditional recipe calls for red wine.
Soppressata has been made in Italy for centuries, and was originally created as a way to preserve meat without refrigeration. The climate in Southern Italy is perfect for dry curing meats, and soppressata is one of the many delicious salamis that come from this region. If you’re looking for a delicious and authentic Italian salami, look no further than soppressata!
Types: What are the different types of Soppressata?
Although there are many variations of Soppressata , there are two main types:
- Cured Dry Sausage: This is most commonly found in the Basilicata, Apulia, and Calabria regions. The most common soppressatas are those from Calabria and Apulia.
- Uncured Salame: Most commonly found in Tuscany and Liguria.
Note: Only the Sopressata di Calabria will have the esteemed D.O.P label. This stands for Denomination of Protected Origin and ensures the strictest standards of production are followed and that the product is only made in very specific geographic regions. For example, in this case, it must be produced in Calabria. And can only be made with pork that comes from locally raised, free-range hogs. Learn more about Italian Food Certifications.
Serving: How to eat Soppressata?
Soppressata is a great addition to any charcuterie board. It is best to serve it with the peel left on with thicken slices. This will let your guests get a better taste of the coarser cuts that went into the creation of the salami.
It is delicious in Italian sandwiches. The spiciness goes well with a soft cheese, especially mozzarella. and aged cheeses like pecorino or caciocavallo also are good pairing options.
It can be diced and added to pasta dishes or used as a pizza topping.
A fruity, dry and crisp Pinot Grigio pairs well with it, as do Pinot Noir and Zinfandels.
Video: How to make SOPPRESSATA CALABRESE original italian salami recipe
After the great success of homemade Calabrian salami, today I propose to you (in the company of L’UOMO DI CASA) the famous SOPPRESSATA fron Calabria, Italy.
Conclusion: Final Thoughts on Soppressata
In conclusion, soppressata is a delicious, traditional Italian salami that is perfect for any charcuterie board or Italian deli sandwich. It is made with simple ingredients and has a complex, flavorful taste with a spicy, unique flavor.
If you are able to sample Soppressata from different regions in Italy, you will start to notice different sweet and spicy flavorings that come from the different seasoning mixes used by different producers.
If you are looking for a new cured meat to try, soppressata is a great option. It definitely stands out among Italian Deli meets.
What makes its flavor unique is the combination of lean pork meat and quality lard. Together these create a luscious texture and mouthfeel – the salami feels like it is melting in your mouth.
Soppressata Frequently Asked Questions (FAQs)
What is the difference between Sopressata and salami?
Sopressata is actually a version of salami. What makes it different is that it is made with leaner cuts of pork that are then coarsely ground. And it is pressed after being stuffed into its casing and it starts to dry. So it is pressed into a different shape than the typical salami which resemblers a cylinder shape. See the images above to see how it looks in its casing and why this is unusual.
Is Sopressata spicy?
Yes, Sopressata is spicy since it is heavily seasoned with salt, black peppercorns, chili peppers, other spices and sometimes even wine.
What kind of meat is soppressata?
Soppressata is typically made with pork but it can be made with beef.
My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
