Product Code Database
Soppressata is a Salumi. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia,Famularo, J. (2003). A Cook's Tour of Italy, HPBooks. p. 320. . 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.
Soppressata toscana, from Tuscany, is made from 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 Head cheese, Polish salceson, and German Head cheese (Austrian Presswurst).
Sopressa veneta (or just sopressa) got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. It is a typical product of the Veneto region. Sopressa is a salume, typical of the Venetian cuisine and for this reason there are various types, such as sopressa trevigiana; sopressa vicentina, produced in the province of Vicenza, has been awarded the protected geographical status by the European Union. In order to protect sopressa vicentina from easy counterfeiting and for greater consumer protection, Consorzio di Tutela della Soprèssa Vicentina DOP has emerged, which brings together 4 local producers scattered around Vicenza. The northern Italian version from Vicenza, in Veneto, did away with the pressed shape and has become an international favorite.
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