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Soppressata is asalume. Although there are many variations, two principal types are made: acured dry sausage typical ofBasilicata,Apulia,[1] andCalabria, and a very different uncured salami made inTuscany andLiguria. It is still part of southern Italiancultural 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, includingsoppressata. It is sometimes prepared usingprosciutto.[2]
 | This sectionis missing information about how soppressata is made. Please expand the section to include this information. Further details may exist on thetalk page.(January 2020) |
Soppressata diBasilicata is mainly produced inRivello,Cancellara,Vaglio, andLagonegro.Soppressata di Calabria enjoysprotected designation of origin (PDO) status; the one produced inAcri andDecollatura is especially renowned.[3]Soppressata di Puglia fromMartina Franca is also very well-known.
Soppressata toscana, fromTuscany, 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 ingelatin) thickens to bind everything together. It is similar to the Englishbrawn, Polishsalceson, and GermanPresskopf (AustrianPresswurst).
Sopressa veneta (or justsopressa) 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 theVeneto region.[4]Sopressa is asalume, typical of theVenetian culinary tradition and for this reason there are various types, such assopressa trevigiana;sopressa vicentina, produced in theprovince of Vicenza, has been awarded theprotected geographical status by theEuropean Union. In order to protectsopressa vicentina from easy counterfeiting and for greaterconsumer protection,Consorzio di Tutela della Soprèssa Vicentina DOP has emerged, which brings together 4 local producers scattered around Vicenza. The northern Italian version fromVicenza, in Veneto, did away with the pressed shape and has become an international favorite.
Media related toSoppressata at Wikimedia Commons Media related toSoppressa vicentina at Wikimedia Commons
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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 | |||||
