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Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of
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. 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
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, and Calabria
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, and a very different uncured salame, made in Tuscany and Liguria.
It is still part of southern Italian cultural heritage
Cultural heritage is the heritage of tangible and intangible heritage assets of a group or society that is inherited from past generations. Not all heritages of past generations are "heritage"; rather, heritage is a product of selection by soci ...
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 Vaglio is a village and former municipality in the canton of Ticino, Switzerland.
In 2001 the municipality was merged with the neighboring municipalities of Cagiallo, Lopagno, Roveredo, Sala Capriasca, and Tesserete to form a new municipality, Cap ...
, and Lagonegro.
''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 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 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, in the Veneto region, did away with the pressed shape and has become an international favorite.
See also
* Sobrassada *Sopressa
Sopressa is an Italian aged salami, produced with pork, lard, salt, pepper, spices and garlic. It is a typical product of Veneto, in northern Italy.
The sopressa is a salami, typical of the Venetian culinary tradition and for this reason ther ...
* Capocollo
* Mortadella
Mortadella () is a large Italian cuisine, Italian sausage or luncheon meat (''salumi, 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 o ...
* 'Nduja
'Nduja () is a spicy, spreadable pork sausage from the region of Calabria in Southern Italy. It is similar to sobrassada from the Balearic Islands in Spain, and is loosely based on the French andouille. It is Calabria's contribution to the many ...
* Prosciutto
* List of dried foods
* 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