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Soppressata 101: Learn How to Make This Delicious Italian Delicacy

Soppressata 101: Learn How to Make This Delicious Italian Delicacy

Soppressata is a type of Italian salami (which is, a type of sausage) that is typically served sliced. It is a dry, cured salami with distinctive taste and distinctive appearance that’s great for sandwiches or as a charcuterie meat.

Soppressata is made from coarsely chopped pork meat, usually taken from the pig’s head, mixed with salt and spices like peppercorns, black pepper, garlic powder, fennel seeds and sometimes hot pepper.

The mixture is then stuffed into large natural casing made out of animal intestine to form the characteristic cylindrical shape. Soppressata usually has larger pieces of fat in the center, rather that Genoa salami that has fats mixed in throughout.

Sopressata is usually aged for 40+ days and served while still soft (though a cured meat).

Where Did Soppressata Originate From?

Soppressata originated in Southern Italy but has now become a popular Italian cured meat throughout all parts of the country. It is typically served hand sliced, and its unique flavor can be found in many different types of dishes including salads, sandwiches, pizzas (like pepperonis) or pastas.

How Is Soppressata Made?

Traditionally, soppressata is made during a local cultural event, where there is more to the craft. However, commercial-grade soppressata is usually made in a very similar manner to most cured salami.

The meat is minced to obtain a sticky consistency, mixed with salt and spices, stuffed into large natural casing made out of animal intenstine to form the characteristic cylindrical shape.

The salami is then left in a dry room for at least 40 days so that its flavors can develop.

Different Types of Soppressata

There are likely as many variants and types of Sopressata as there are towns in Italy. Most variant revolve around what section of the pig is used along with the exact variety of spices, and the material used to process & cure the meat.

Soppressata di Calabria is the only variant that has Protected designation of origin status from the Italian government. In other words, only soppressata made in Calabria can claim that label (unlike, say, “Italian” meatballs made in America).

Soppressata made in Northern Italy will likely use different parts (though still not prime cuts) of the pig. Different towns will also use novel materials to dry & cure the meat.

What Does Soppressata Taste Like?

Soppressata typically has an intense taste that makes it stand out among Italian sausages (almost like a Hungarian sausage), especially compared to milder bologna or mortadella. The pork meat used is usually marbled or rich in texture, which gives it a distinct appearance.

How To Store & Serve Soppressata

Soppressata is typically served sliced and fresh. It can be eaten on its own, but it is perhaps best enjoyed with other classic Italian food dishes such as salads, sandwiches, cheese, pizzas or pastas – or on a charcuterie board!

Once sliced, it is best to store in the refrigerator in a good meat storage container to prevent food-borne illness. Each sopressata is different in curing and preparation. Be sure to consult the packaging and / or your deli along with food safety guidelines for safe storage.

Recipes That Use Soppressata

Soppressata is used in many different recipes such as sandwiches, salads & pasta.

Here’s a few famous examples:

Where To Buy Soppressata

Soppressata is available in many well-stocked grocery stores or specialty delis, though for a truly authentic taste, you may need to visit an Italian market.

If you’re looking for something different to try out on your next sandwich, consider buying some Sopressata! Since it is cured, sopressata will also ship well from online retailers. Here are some of the bestselling options on Amazon.

Bestseller No. 1
2 Pack Alps Sopressata - Approximately 2 pounds Sweet or Hot Your Choice (Hot)
  • Alps Sopressata - Sweet and Hot
  • Hand made, Alps traditional Italian Sopressata is air-dried, aged and cured, using a natural casing filled with coarsely ground pork, garlic, salt, red and black pepper.
  • This true rustic blend has an aromatic and bold flavor that intensifies as it ages. Approximately 2 Pounds. Each Sopressata is Hand Made. Due to the nature of this style of food all weights are approximate.
  • You will receive 2 sticks approximately 2 pounds total.
Bestseller No. 2
Frank and Sal Brand Sweet Soppressata - Made in Brooklyn - 2 Sticks - Approximately 1.5 Pounds
  • Frank and Sal Frank and Sal Sweet Soppressata. A customer Favorite!
  • This is For a Whole Sausage. Not Sliced.
  • Hand Crafted in Brooklyn New York. Whole Pieces Not Sliced. Served Sliced With Cheese, Taralli and some Wine For a Trip to Italy Without Plane Fare!
  • Weights are Approximate. 2 Sticks Approximately 1.5 Pounds
Bestseller No. 3
Creminelli - Italian Artisan Handcrafted Fine Meats, Sopressata, 5.5 Ounce
  • Uncured salami with sangiovese red wine
  • This salami is perfectly seasoned with organic garlic and red wine
  • Inspired by the Veneto region
  • 100% U.S raised pork
  • No antibiotics ever
Bestseller No. 4
Brooklyn Cured Sliced Sweet Soppressata, 3 OZ
  • Exclusively selected and passionately sourced from farmers and producers around the world
  • No hydrogenated fats, high-fructose corn syrup or added MSG
  • Third-party audited and traceable to farm for cheeses
Bestseller No. 5
Fortuna's Sweet Sopressata Salami, Nitrate and Gluten Free Traditional Dry Hard Salami
  • 1 stick of Traditional Sweet Soppresata peppered salami hand made with with wine, whole peppercorns, garlic and lean pork
  • Old world Italian flavor with a softer texture from natural dry curing process
  • Take this gluten free dry hard salami stick with no nitrates or nitrites on the go camping or hiking for a protein-rich snack, no refrigeration needed, or add to a party friendly charcuterie meats and cheeses board
  • Naturally dried with no nitrates, ready to eat and no refrigeration needed
  • Hand crafted in the USA in small batches by a 3rd generation sausage maker