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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 days ...
. 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 salame, made in Tuscany
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and Liguria
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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 di Basilicata'' is mainly produced inRivello
Rivello is a town and ''comune'' in the province of Potenza, in the Southern Italian region of Basilicata
it, Lucano (man) it, Lucana (woman)
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, Cancellara, 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 status; the one produced in Acri
Acri ( Calabrian: ) is a town of 19.949 inhabitants in the northern part of Calabria region in southern Italy. Since 17 September 2001 Acri has had the "status" of city.
Acri's coat of arms is represented by three mountains surmounted by thre ...
and Decollatura
Decollatura is a ''comune'' in the province of Catanzaro in the Calabria region of southern Italy.
It was the birthplace of the Italian poet Michele Pane (1876–1953).
Twin cities
* Danbury, United States
The United States of America ( ...
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, th ...
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) 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'' (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 thr ...
, in the Veneto region, did away with the pressed shape and has become an international favorite.
See also
*Sobrassada
Sobrassada in Balearic or Sobrasada in Spanish, is a raw, cured sausage from the Balearic Islands (Spain) made with ground pork, paprika and salt and other spices. Sobrassada, along with , are traditional Balearic meat products prepared in t ...
* 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, an ...
* Mortadella
* '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
''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 crud ...
* 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
References
External links
* {{Salami Salumi Italian sausages Fermented sausages