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Soppressata is a particularly savory Calabrian sausage, with an aromatic and strong taste obtained from the processing of the finest parts of the pig: ham, shoulder, and filet fillet.
Soppressata is one of the finest salami of the Calabrian culinary tradition, one of the four to have obtained the PDO recognition and is probably the one that best represents the idea of hospitality in Calabria. There is no family that does not welcome a guest without pulling a soppressata out of the pantry, in a sort of ritual that has been going on for a very long time.
The origins of this typical salami are ancient, like most of the products of the peasant culture. According to some, the name derives from the contraction of two words of the Calabrese dialect: susu meaning "above" and mpizzare meaning "to hang". From this the meaning "hanging up" and in fact this salami is hung from the ceiling beams during the curing process.