Soppressata is an Italian dry salami. 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 Italiancultural 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. Soppressata is sometimes prepared using ham.[2]
This article is missing information about how soppressata is made. Please expand the article to include this information. Further details may exist on the talk page.(January 2020)
Soppressata Toscana, soppressata 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 brawn, Polish salceson, and the German presskopf (Austrian Presswurst).
Sopressa Veneta got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite.
^ Joe Famularo A Cook's Tour of Italy, 2003, HPBooks pag. 320 ISBN1-55788-418-8
^Malik, A.; Erginkaya, Z.; Ahmad, S.; Erten, H. (2014). Food Processing: Strategies for Quality Assessment. Food Engineering Series. Springer New York. p. 148. ISBN978-1-4939-1378-7. Retrieved June 7, 2017.
^"Al Campionato italiano del salame trionfa la Soppressata dolce calabrese".
External linksEdit
Media related to Soppressata at Wikimedia Commons
October 16, 2023
soppressata, cured, sausage, from, spain, sobrassada, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspape. For the cured sausage from Spain see Sobrassada This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Soppressata news newspapers books scholar JSTOR March 2009 Learn how and when to remove this template message Soppressata is an Italian dry salami 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 Soppressata is sometimes prepared using ham 2 A type of Italian soppressata Contents 1 Preparation 2 Varieties 3 See also 4 References 5 External linksPreparation EditThis article is missing information about how soppressata is made Please expand the article to include this information Further details may exist on the talk page January 2020 Soppressata preparation nbsp Grinding the meat nbsp Preparing the meat for seasoning nbsp Seasoning the meat before casingVarieties EditSoppressata di Basilicata is mainly produced in Rivello Cancellara Vaglio and Lagonegro Soppressata di Calabria enjoys Protected designation of origin status the one produced in Acri and Decollatura is especially renowned 3 Soppressata di Puglia from Martina Franca is also very well known Soppressata Toscana soppressata 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 brawn Polish salceson and the German presskopf Austrian Presswurst Sopressa Veneta got its name from the practice of pressing the salami between planks of wood resulting in a straight flattened shape The northern Italian version from Vicenza in the Veneto region did away with the pressed shape and has become an international favorite See also Edit nbsp Food portalCapocollo List of dried foods List of sausages Mortadella Nduja Prosciutto Sobrassada SopressaReferences Edit 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 Al Campionato italiano del salame trionfa la Soppressata dolce calabrese External links Edit nbsp Media related to Soppressata at Wikimedia Commons Retrieved from https en wikipedia org w index php title Soppressata amp oldid 1172098207, wikipedia, wiki, book, books, library,
