Meats and cured meats

Soppressata di Calabria (cured salami)

Soppressata di Calabria PDO: hand-tied, gently pressed, dense to the knife

Shoulder, leg and fillet from pigs processed in Calabria are ground together with lard and seasoned with salt and black pepper. Each piece is hand-tied with natural string and cured for at least 45 days, in hot, sweet or white versions. The name recalls the old habit of pressing it; it has been a PDO since 1998.

• A slightly flattened cylinder, 10 to 18 centimetres long
• Compact, soft slices of an even red, natural or bright
• The type is always on the label, hot, sweet or white, so you can choose the intensity

How to enjoy it. Serve it sliced with local bread as a starter, or use it to flavour pasta and main dishes. Pour a structured Calabrian red alongside; hung somewhere cool and dry it keeps for about a year.

Production areas

Calabria

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