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Soppressata is an Italian dry
File:Soppresata3.JPG, Grinding the meat
File:Soppresata2.JPG, Preparing the meat for seasoning
File:Soppresata1.JPG, Seasoning the meat before casing
Soppressata is an Italian dry salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 da ...
. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata
it, Lucano (man) it, Lucana (woman)
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, Apulia, and Calabria, and a very different uncured salame, made in Tuscany
it, Toscano (man) it, Toscana (woman)
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and Liguria
Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...
.
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. Soppressata is sometimes prepared using ham.
Preparation
Varieties
''Soppressata diBasilicata
it, Lucano (man) it, Lucana (woman)
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'' is mainly produced in Rivello, Cancellara
Cancellara ( Lucano: ) is a town and ''comune'' in the province of Potenza, in the Southern Italian region of Basilicata. It is bounded by the comuni of Acerenza, Avigliano, Oppido Lucano, Pietragalla, Tolve, Vaglio Basilicata
Vaglio Basilicata ...
, Vaglio, and Lagonegro
Lagonegro ( Lucano: ) is a town and ''comune'' in the province of Potenza, in the Southern Italian region of Basilicata. It is part of the Valle del Noce and has (2017) a population of 5,471.
Geography
The municipality, located southwest of i ...
.
''Soppressata di Calabria'' enjoys Protected designation of origin
The protected designation of origin (PDO) is a type of geographical indication of the European Union and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...
status; the one produced in Acri and Decollatura is especially renowned.
''Soppressata di Puglia'' from Martina Franca
Martina Franca, or just Martina ( Martinese: ), is a town and ''municipality'' in the province of Taranto, Apulia, Italy. It is the second most populated town of the province after Taranto, and has a population (2016) of 49,086. Since 1975, ...
is also very well-known.
''Soppressata Toscana'', soppressata 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
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also ...
) thickens to bind everything together. It is similar to the English brawn, Polish salceson
Salceson is a type of meat found in Polish cuisine and other Central and Eastern European cuisines. There are several varieties of salceson which depend on the ingredients.
Varieties
* Black 'Salceson' which contains blood
* White 'Salceson' ma ...
and the German ''presskopf
Head cheese ( Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...
'' (Austrian ''Presswurst'').
''Sopressa Veneta'' got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza
Vicenza ( , ; ) is a city in northeastern Italy. It is in the Veneto region at the northern base of the '' Monte Berico'', where it straddles the Bacchiglione River. Vicenza is approximately west of Venice and east of Milan.
Vicenza is a t ...
, in the Veneto region, did away with the pressed shape and has become an international favorite.
See also
* Sobrassada * Sopressa *Capocollo
Capocollo () or coppa () is a traditional Italian and Corsican pork cold cut ('' salume'') made from the dry-cured muscle running from the neck to the fourth or fifth rib of the pork shoulder or neck. It is a whole-muscle salume, dry cured, ...
* Mortadella
Mortadella () is a large Italian sausage or luncheon meat ('' salume'' ) made of finely hashed or ground heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). It is tradit ...
* 'Nduja
* Prosciutto
''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced.
Several regions in Italy have their own variations of ''prosciutto cru ...
* List of dried foods
This is a list of dried foods. Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food. Where or when d ...
* List of sausages
This is a list of notable sausages. Sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked durin ...
References
External links
* {{Salami Salumi Italian sausages Fermented sausages