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.
For some people, it is a derivation of the Italian verb soppressare, which means, “to press” and “to tighten”, and in fact, Soppressata comes in a slightly flattened shape that derives from the tradition of pressing the salami, putting it under a weight during the phase of drying.
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.”
How To Eat Soppressata
Now that you know where it is from and what it tastes like, let’s find out what goes well with this Italian wonder. The most popular way of eating it is by adding it to your charcuterie board and enjoying it with other spreads and cheese. There are 23 different types of cheeses, so which to pair with soppressata? Well, you can never go wrong with Havarti. Its nutty and buttery taste complements the complex spice and savory taste that this cured meat brings.
If you’re wondering if it’s safe to eat soppressata raw, the answer is yes. Just slice it (not too thick and not too thin) then let your guests remove the peel while eating. You can also enjoy it as a topping for your pizza or mix it with your roasted green bean and potato salad for a healthier treat.
Soppressata Vs. Salami
FAQ
What does Sopressata mean in Italian?
What is the difference between salami and Sopressata?
What animal is soppressata?
Is Sopressata the same as Capicola?
What is soppressata in Italy?
Soppressata is an Italian salami (a fermented and dried sausage) and a specialty of the southwestern Italian region of Calabria. Although it is a staple of southern Italy, variations of soppressata exist throughout Italy and include Sopressa di Vicentina, a salami characteristic of the northeastern Italian region of Veneto.
What is soppressata?
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”.
What is the difference between soppressata and pepperoni?
Soppressata and pepperoni are both types of salami. Salami is derived from the Italian word “ salume ” which refers to types of salted meat. However, while soppressata is from Italy, pepperoni is a product of both American and Italian cuisine. Another major difference between the three is the type of meat used.
What is soppressata in Calabria?
After the great success of homemade Calabrian salami, today I propose to you (in the company of L’UOMO DI CASA) the famous SOPPRESSATA fron Calabria, Italy. In conclusion, soppressata is a delicious, traditional Italian salami that is perfect for any charcuterie board or Italian deli sandwich.