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Soppressata is an Italian dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Apulia and Calabria, and a very different uncured salami, native to Tuscany and Liguria. Each of these varieties qualifies for prodotto agroalimentare tradizionale (PAT) status.
Soppressata can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. The meat is either coarsely pressed or ground as with other salamis. Pressing gives it an uneven, rustic appearance when sliced. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary). The sausage is hung up to dry for anywhere between three and 12 weeks, depending on the diameter, and loses about 30% of its original weight. Cured soppressata is often stored in jars of olive oil. It is commonly sliced thin and placed on crackers or sandwiches or eaten by itself. Soppressata is becoming a popular alternative topping to pepperoni for pizza in some pizzerias in the United States. 
Soppressata di Basilicata is mainly produced in Rivello, Cancellara, Vaglio and Lagonegro. Soppressata di Puglia of Martina Franca is especially famed. Soppressata di Calabria enjoys PDO status; the one produced in Decollatura is especially renowned.
Soppressata Toscana, Tuscan soppressata, is made up of 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 and the German Presskopf (Austrian Presswurst).