Meats and cured meats

Gioi soppressata

Gioi soppressata: a Cilento salami with a ribbon of lard at its heart

Only pork leg goes into it, cut with a knife and seasoned with salt and whole black peppercorns, in Gioi and the villages around it in the Cilento; a text from 1835 already described how it was made. A strip of lard runs the full length of the casing, which sets it apart from every other salami in Campania. It is a Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• Every slice shows a white disc of lard set in reddish-brown meat
• Intense, spicy and musky aromas, with a long finish that recalls chestnut
• Shaped like a small loaf, pinched in two by its string

How to enjoy it. After 40-45 days of curing it is kept under oil, in lard or in terracotta jars, and under oil it stays fresh right through summer. Slice it at the table: the ring of lard in each piece is its signature.

Production areas

Campania

Season

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