Soppressata is a dry-aged Italian pork salami that can contain different cuts of meat depending on the region. It can be sweet or spicy and is prepared by grinding or cutting the meat, cooking it with spices, stuffing it into burlap sacks, and drying it under pressure. It is commonly used in sandwiches, as a cracker topping, or as a substitute for pepperoni on pizza. It can be found in Italian supermarkets, local markets, and online.
Soppressata, also known as capochia or copa di testa, is a dry-aged Italian pressed pork salami. Depending on the region where it is made, it may contain only the best cuts of a pig or use meat from different parts of the animal. The highest quality soppressata contains only the meat of the legs or sections of fresh ham. The most common variety includes meat from the pig’s head, belly, stomach, tongue and other body parts.
As in most salami and sausages, the aromas in soppressata depend on the recipe chosen by the butcher or by the company that produces it. Some versions are slightly sweet and salty due to the cinnamon, nutmeg and cloves used for flavouring, along with black pepper and coriander. The spicier types are seasoned with garlic, chili peppers such as cayenne, and various Italian spices including fennel, oregano, and basil. This type most closely resembles the popular salami known as pepperoni.
Regardless of the flavorings chosen, the technique for preparing soppressata typically involves grinding the meat in a machine or cutting it by hand into small pieces. After the meat is prepared, it is cooked with spices until the meat is fully cooked and then stuffed into burlap sacks. The pouches are routinely shaped into long thin sausages, then dried under pressure for 24 hours.
After 24 hours, the soppressata is generally hung up to cure for three to 12 weeks, depending on the diameter of the sausages. During the curing period, sausages typically lose about 30% of their original weight. To keep it longer, sopressata salami is traditionally stored in jars or containers of olive oil.
Sweeter versions of soppressata are used much like salami and are often found in sandwiches or as cracker toppings for appetizers and entrees. The spicier types can be used in first courses together with ricotta and mozzarella cheeses. In recent years, many Italian restaurants and pizzerias have started using this latest version as a substitute for pepperoni as a topping for pizza or in the filling for calzones.
In large metropolitan areas, soppressata can often be found in Italian supermarkets and local markets. Some delicatessens that specialize in Italian cured meats and cheeses regularly offer it as part of their selections. Numerous companies around the world sell soppressata and other Italian meats online or through mail order catalogs.
Protect your devices with Threat Protection by NordVPN
