Italy has an age-old tradition of producing cured meat delicacies of the highest quality. With a versatile offer of dried meats suitable for every possible taste, it is almost impossible to set up a charcuterie board without Italian meat specialties.
The tasty Sopressata is likely the most recognizable salami flavor and a premium meat that never fails to impress. If you have never tried it, this comprehensive guide to Sopressata will help you learn everything there is to know about the indisputable king of salami.
Sopressata is Italian dry salami using lean cuts from high-quality pork meat, such as haunch, shoulder, ham, and fillet. This savory combination is packed in a thick intestine and tied by hand with a natural thread.
You can spot soppressata in a bundle of cured meats by its flat, blunt shape, its lively red color, and marbled texture. Generally, a Sopressata is somewhere between 7″ and 10″ long, and 3″ in diameter. Artisans and charcuterie chefs prefer cutting it in thick slices to get a better flavor of the fine meats in its composition.
Sopressata is a simple salami that comes in both a mild and spicy version, using cracked black peppercorns for a mild taste and crushed Calabrian red pepper flakes for a spicy take.
How does Sopressata taste?
Once you taste soppressata, you will never confuse it with any other type of cured meat. This salami has a slightly spicy taste, which varies depending on the recipe and origin. Its aromatic punch of spices and salty fat will explode into a rainbow of flavors in your mouth. The musky aftertaste will have you asking for another slice every time you swallow one.
The texture of soppressata is somewhat coarse and dense due to the fine cuts being cut strictly with the knife during preparation. If you are a fan of the traditional Italian salami, you will find soppressata to deliver a more aged aroma and a more filling sensation after fewer slices.
What is the origin story of Sopressata?
There are several variations of soppressata across Italy. However, the most popular ones include:
- A cured dry salami made in Basilicata, Apulia, and Calabria
- An uncured salami made in Tuscany and Liguria usually called sopressa
Unless you are looking for soppressata in Tuscany or Liguria, you will most probably find the cured dry salami in any other part of Italy or the world. The only soppressata that has a DOP (Denominazione di Origine Protetta – Protected Designation of Origin) comes from Calabria.
The recipe for soppressata dates back to the ancient period of the Italian peninsula when the Roman peasants would use some of the best parts from sacrificed pigs to develop a type of sausage that reached premium quality even for those times.
There are two versions about the origin of the soppressata name:
- Some believe that it comes from the Italian verb “sopressare,” which means “to press.”
- Others believe that it is a combination of two words from the Calabrese dialect, “susu,” which means “above,” and “mpizzare,” which stands for “to hang.”
Both terms refer to the curing process that the salami goes through, but the jury is still out on the exact provenance.
Soppressata Vs. Salami
FAQ
Is Sopressata similar to salami?
What does Sopressata taste like?
Are you supposed to cook Sopressata?
Can you eat Sopressata raw?
What is the difference between salami and soppressata?
It is made from coarse meat and contains a mix of herbs and spices whereas salami has finer ground meat. Salami has a cylindrical shape compared to the oblong shape of a soppressata log. Read below to learn more about both these delicious cold cuts, where they originate from, how they are made, how they differ, and more!
What does soppressata taste like?
The texture of soppressata is somewhat coarse and dense due to the fine cuts being cut strictly with the knife during preparation. If you are a fan of the traditional Italian salami, you will find soppressata to deliver a more aged aroma and a more filling sensation after fewer slices. What is the origin story of Sopressata?
Is Sopressata a good salami?
The tasty Sopressata is likely the most recognizable salami flavor and a premium meat that never fails to impress. If you have never tried it, this comprehensive guide to Sopressata will help you learn everything there is to know about the indisputable king of salami. What is Sopressata?
What is the difference between soppressata and Sopressa?
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: