Soppressata
Italian dry salami (sausage) / From Wikipedia, the free encyclopedia
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For the cured sausage from Spain, see Sobrassada.
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]
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