Soppressata

Soppressata is an dry salami. Two principal types are made, a  dry sausage typical of,  and , and a very different uncured salami, native to  and. Each of these varieties qualifies for prodotto agroalimentare tradizionale status.

Preparation
Soppressata can be made of fresh s, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using. 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 3 and 12 weeks, depending on the diameter, and loses about 30 percent 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 in some pizzerias in the United States.

Varieties
Soppressata di Basilicata is mainly produced in, , and. Soppressata di Puglia of is especially famed. Soppressata di Calabria enjoys ; the one produced in 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 and the German  (Austrian Presswurst).