In Italy, the word soppressata (meaning "pressed down") can refer to several different types of sausage. Soppressata di Basilicata is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. Our recipes and process stay true to traditional Italian salami, and are produced with regional Italian spices and the old-world technique of slow air-curing for at least 45 days. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite. In Tuscany, on the other hand, soppressata is a large, uncured sausage: the unusable parts of the pig are cooked down into a flavorful mixture, then stuffed into a sausage casing. Soppressata is a true delight of the Calabrian tradition. The origins of this typical salami are ancient, like most of the products of the peasant culture, and there are two hypotheses about the origin of its name. The cured meat, with a cylindrical shape about 15 cm long and 6 cm in diameter, is placed on a table and pressed for about a week, to facilitate the water outlet and obtain the characteristic slightly flattened shape. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. It is a genuine product with an intense taste that often does not need to be combined with other products to express its incredible flavor. An Italian classic! and / or by third party partner companies of the Data Controller. The spicy and sweet combo is highly addictive. 13 of Regulation (EU) no. The latter is a more modern and certainly more practical method, and consists in placing the salami in vacuum packs. However, if you prefer a whole chunk, leave a specific request in the 'Message” section in the checkout procedure. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia,[1] and Calabria, and a very different uncured salame, made in Tuscany and Liguria. Hot soppressata, fresh mozzarella, hot spread jam, truffle cream & arugula on stirato bread! Finocchiona. In order to be defined Soppressata di Calabria PDO, it has to be processed from the meat of pigs born in Calabria, Basilicata, Sicily, Puglia and Campania and bred in Calabria from the maximum age of four months. The meat used is carefully selected and obtained from the ham and the shoulder of un-frozen pigs, the fat instead comes from the lard of the front of the loin, in a percentage ranging from 12% to 15% for every kilogram of meat processed. Italian cold cuts are often made from pork: salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi.In the past, these were all made when hogs were butchered in late fall or early winter and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly. You can get as fancy as you wish with your soppressata! In Basilicata, for instance, where soppressata is a dry-cured salami, butchers use only the best cuts of pork. Calabrian Soppressata is the only one to have obtained the Protected Designation of Origin (PDO). Slaughter and processing phases must also take place in Calabria. Try a happy hero of spicy soppressata arugula, a hickory-smoked mozzarella with vinegary artichokes. White Soppressata di Calabria 350 g - Salumificio Menotti. €8.00 €10.00. It is produced using the most delicious cuts of pork, or thigh and loin, minced and mixed with salt, black pepper and spicy red chilli. Further details may exist on the, Learn how and when to remove this template message, "Al Campionato italiano del salame trionfa la Soppressata dolce calabrese", https://en.wikipedia.org/w/index.php?title=Soppressata&oldid=936678280, Articles needing additional references from March 2009, All articles needing additional references, Articles to be expanded from January 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 20 January 2020, at 09:36.