Soppressata facts for kids

A type of Italian soppressata

Soppressata is a special kind of dry salami from Italy. It's a popular food that comes in many different types. The two main kinds are a cured (or preserved) dry sausage, mostly made in southern Italian regions like Basilicata, Apulia, and Calabria. The other type is an uncured salami from Tuscany and Liguria.

In many small towns in Southern Italy, people still follow old traditions. They prepare meats like soppressata using all parts of the pig so nothing goes to waste. Sometimes, soppressata is even made using ham.

How Soppressata is Made

Soppressata is made by first grinding meat, often pork. Then, special seasonings are added to give it flavor. These seasonings can include salt, pepper, and other spices.

After the meat is seasoned, it's put into a casing, which is like a natural skin. This helps shape the sausage. The soppressata is then hung up to dry and age. This drying process helps to preserve the meat and gives it its unique taste and texture.

• Soppressata preparation
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  Grinding the meat

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  Preparing the meat for seasoning

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  Seasoning the meat before casing

Different Kinds of Soppressata

There are many famous types of soppressata, each with its own special qualities:

Soppressata from Southern Italy

• Soppressata di Basilicata: This type is mainly made in towns like Rivello, Cancellara, Vaglio, and Lagonegro.
• Soppressata di Calabria: This soppressata has a special status called "Protected Designation of Origin." This means it can only be called Soppressata di Calabria if it comes from that region and follows strict rules. The kinds from Acri and Decollatura are very well-known.
• Soppressata di Puglia: The soppressata from Martina Franca in Apulia is also very popular.

Soppressata from Tuscany

Soppressata Toscana is made differently. It uses parts of the pig that might otherwise be thrown away. First, the pig's head is boiled for several hours. After boiling, the meat and skin are carefully removed and chopped up. Even the tongue is included!

All the chopped meat and skin are mixed with seasonings. This mixture is then put into a large casing. The liquid from boiling the head, which is rich in gelatin, is poured over the mixture. As it cools, the gelatin thickens and holds everything together. This type of soppressata is similar to other traditional dishes like English brawn or German presskopf.

Sopressa Veneta

Sopressa Veneta got its name because it used to be pressed between wooden planks. This gave it a flat, straight shape. This version comes from Vicenza in the Veneto region of northern Italy. Today, it's usually not pressed flat anymore, but it has become a favorite around the world.

See also

In Spanish: Sopressata para niños