Ham and shoulder more rarely fillet. Soppressata is a particularly savory calabrian sausage with an aromatic and strong taste obtained from the processing of the finest parts of the pig.
Guide To Cured Italian Meats Salami Salame Or Salumi Smoked Food Recipes Cured Meats Sausage Making Recipes
Sopressata happily after the mediocrity of american made salami sopressata is one of our shining stars.
What does sopressata taste like. Sliced salami deli meat can last in the fridge for only three to five days package it properly for storage by covering it in tightly wrapped plastic wrap or foil or in an airtight container. What does soppressata taste like. What does soppressata taste like.
Soppressata is made from a variety of pig parts as well which vary region to region. Cumin and black pepper are also added. If you re planning to serve salami on a buffet or as an appetizer let it stay on the.
There s even a type of salami called finocchiona for some reason fennel salamis usually taste a little more like curry powder than they do like fennel. Sopressata also spelled soppressata sopresseta soprasata and sopresatta is italian dry sausage. Different aromas and spices are what make this air cured meat so unique.
Sopressata di calabria d o p must be produced within calabria and made only with pork coming from locally raised free range hogs. Compact in appearance slightly flattened and soft it is defined by a uniform and lively red color which varies depending on the spices used to flavor it. From the first bite soppressata from calabria has powerful hot pepper flavor that s tempered with a special blend of seasonings.
Soppressata has an intense taste that gives classic recipes a layer of rich and satisfying flavors. Nine months of curing also gives the meat ample time to develop the rich and. Actually soppressata can be a type of salame like the types from tuscany and liguria or a type of cured dried sausage like the variations from basilicata calabria and puglia.
There are two types of sopressata a cured dry sausage typical to the regions of lucania apulia and calabria and an uncured type coming from the region of tuscany and liguria. Well if you actually didn t want any of that you might want to stay away from soppressata an italian pressed sausage whose delicious taste does not reveal its somewhat dodgy ingredient list. But don t rush off and throw out your huge stash of soppressata because what s in this meat depends largely on the region from which it comes.
Fennel is one of the most commonly used flavorings for salami. Salami s short shelf life means that it s imperative that you eat it relatively quickly. Soppressata has an intense taste that gives classic recipes a layer of rich and satisfying flavors.
When you taste a slice of sopressata di calabria the presence of hot pepper of which calabria is the top producer in italy is evident. Sopressata is a staple found in many southern italian villages and it comes in different shapes and flavors. From the first bite soppressata from calabria has powerful hot pepper flavor that s tempered with a special blend of seasonings.
Similar to salami soppressata has its own unique taste history and traditions.
