Soppressata

Soppressata is an Italian dry salume. 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. It is sometimes prepared using ham.^[2]

^ 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.

[1] Joe Famularo A Cook's Tour of Italy, 2003, HPBooks pag. 320 ISBN 1-55788-418-8

[Malik_Erginkaya_Ahmad_Erten_2014_p._148-2] 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.

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