If you are craving salami you are most likely imaging soppressata, even if you have never heard of the term “soppressata.” Soppressata is hands down the most popular type of salami out there, but where exactly does it come from? We decided to take a stab at answering this question and more.
Among the repertoire of Italian cured meats, more specifically Southern Italy, soppressata is a particularly tasty cold cut dry salami. The specialty cut resembles traditional sausages and uses a unique pressing method, giving it a charmingly hand-made, uneven, rustic appearance when sliced and prepared. Soppressata’s inimitable flavor usually includes hot peppers, though the seasonings will vary. Frequently it is made with natural ingredients like salt, red pepper, chili peppers, black pepper, and cumin. Depending on the diameter, the sausage is hung up to dry anywhere between three and 12 weeks, losing around 30% its original weight when aging!
Soppressata’s composition is dense with a light red color depending on the seasonings and ingredients; despite the neutral salinity, the taste can be described as pungent, intense, and aromatic. Sometimes it is described as “spicy” or “sweet” simply because of the presence of sweet red pepper or hot red pepper, or sweet pepperoni or spicy pepperoni. By the time it hits the markets, the product can be seen vacuum-packed, assembled in single portions, whole, or in slices.
The strong flavor and scent of the salami pairs well with a variety of serving methods. Impress your friends or family and take home the top shelf pink wine or intense white wines. The balanced acidity of Aglianico is just one recommendation, and is often accompanied with cold cuts, meat, and wild game. The salami is also frequently served as an appetizer on a cutting board, with cheeses like Asiago. In addition, soppressata easily works as an ingredient that enhances the entire dish! The salami can even be tasted and served alone; preparation and delivery time can’t get any easier than that!