Meats and cured meats

Vallo di Diano sausage and soppressata

Vallo di Diano sausage and soppressata, hand-cut with the knife

In the Vallo di Diano, a high upland in Salerno province ringed by mountains, pork butchers still work by hand, a trade already regulated by a medieval statute of Diano, today's Teggiano. No sugars, starter cultures, flavourings or colourings go in: just local pork, salt, spices and natural casing. Together they are a Slow Food Presidium, and each is a traditional agri-food product (PAT) of Campania.

• Red sausage that darkens with age, flecked with fat and seasoned with fennel and ground sweet pepper
• Soppressata pressed into two or four lobes, rosy-purple when cut, with white fat showing
• After drying, 30 to 40 days of ageing in natural conditions

How to enjoy it. Slice them and eat them as they are to taste their full savoury depth; traditionally they are also kept under oil or lard in glass or terracotta jars.

Production areas

Campania

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