If you love Italian cuisine, you’re probably familiar with soppressata. This Italian dry salami is one of the staples for cold cuts when you make a charcuterie board or a hearty sandwich. But there is so much more to know about this incredible food without booking a flight to Italy. So, read on and acquaint yourself with this Italian wonder. Find out its varieties, how it’s different from your usual salami and pepperoni, and tips on how you can best enjoy it!
Soppressata is an Italian dry salami (dry fermented sausage), a culinary specialty of Calabria, Southwestern Italy. It is one of the staple types of salami that has different variations specific to each region. In Northern Italy, it is called “sopressa”. Some of the common varieties of soppressata (all located in the Southern region of Italy) that you might be familiar with include:
Each region has contributed to the culinary rise of soppressata — giving its own style and approach to creating this meaty treat. But what sets the varieties apart is the parts of pork that salumists use. Most salumists make soppressata using rich fatty shoulder parts of pork and lean cuts of ham. Others use a mixture of loins and minced meat.
Flavors in Sopressata vary, as some are sweet, while others are salty or spicy. In addition to red pepper flakes, Sopressata may be seasoned with such spices as garlic, fennel, oregano and basil, which creates a flavor reminiscent of pepperoni.
What Does Soppressata Taste Like?
Soppressata’s flavor varies in each region. Some taste sweeter while others taste more savory, almost like pepperoni. The different flavor profile depends on the spices used to season it. And you may wonder, is soppressata spicy? Yes. In fact, most tend to have a slight but bearable spicy kick.
However, soppressata and sopressa have different flavor profiles – the former is spicier while the latter is more peppery. This is because salumists season the southern salami with dry chili flakes and the northern sopressa with more black peppercorns. That said, there are other varieties that might just be suited to your palette:
- Sweet soppressata – aside from the ground pork and spices, other salumist also adds wine that somehow intensifies the underlying sweetness of this sweet treat.
- White soppressata – a variety known for its strong aromatic taste but a well-balanced flavor overall.
- Spicy soppressata – another flavor available. This hot version is spiced with dry chili flakes and peppers.
How To Make Soppressata
Salumists encourage the use of high-quality pork meat like the shoulder part and pork haunch in making this Italian treat. However, others prefer to add some fatty meat cuts like the back fat. This is because it contributes to its overall flavor and taste. Salt, dried chilis, peppercorns, and wine are the basic seasoning among all varieties of this cured sausage. Other families’ recipe includes fennel seeds and chili paste.
This seasoned ground meat is packed inside a thick intestine that serves as its casing, then tied using a natural string. After that, they are pressed between a couple of weights for a few days before being hanged for 2 to 6 months. Its usual size is 7 inches to 10 inches long with a diameter of 3 inches.
- Some Italians believe that soppressata got its name from the Italian word “sopressare,” which means “to press.” However, others believe that it is from the Calabrese dialect “susu,” meaning “above,” and “mpizzare,” which means “hang.”
Soppressata Vs. Salami
FAQ
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