Back Soppressata German Sopressata Spanish Soppressata French סופרסאטה HE Soppressata Italian Soppressata JV Сопресата Macedonian Сопресата Ukrainian
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Soppressata is an Italian salume (cured meat product). 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 salami made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats, including soppressata. It is sometimes prepared using prosciutto.[2]
- ^ Joe Famularo A Cook's Tour of Italy, 2003, HPBooks pag. 320 ISBN 1-55788-418-8
- ^ Malik, A.; Erginkaya, Z.; Ahmad, S.; Erten, H. (2014). Food Processing: Strategies for Quality Assessment. Food Engineering Series. Springer New York. p. 148. ISBN 978-1-4939-1378-7. Retrieved June 7, 2017.