Sopressata
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Sopressata is an Italian dry-cured salami. Two principal types are made, a dry cured sausage typical of Basilicata, Apulia[1] and Calabria, the other, a very different uncured salami, native to Tuscany and Liguria. Each of these varieties enjoys P.A.T. status.
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[edit] Preparation
Sopressata can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. 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 sopressata is often stored in jars of olive oil. It is commonly sliced thin and placed on crackers or sandwiches or eaten by itself.
[edit] Varieties
Soppressata di Basilicata is mainly produced in Rivello, Cancellara, Vaglio and Lagonegro. Soppressata di Puglia of Martina Franca is especially famed. Soppressata di Calabria enjoys PDO; the one produced in Decollatura is especially renowned.
Sopressata Tuscana, Tuscan sopressata, is made up of the left over 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 thickens to bind everything together. It is similar to the American/English head cheese and the German Presskopf (Austrian Presswurst).
[edit] Examples of Homemade Soppressata
 Grinding the meat |
 Preparing the meat for seasoning |
 Seasoning the meat before casing |
[edit] See also
[edit] References
- ^ Joe Famularo A Cook's Tour of Italy, 2003, HPBooks pag. 320 ISBN 1557884188
[edit] External links
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