Soppressata

soppressata

What it is

It is pressed flat under boards or weights while it cures, which is exactly what the name says and why the slice comes out oval instead of round. Soppressata di Calabria has been a DOP since 1998; the pressing drives out air pockets, so it dries evenly and keeps far longer than a round salame of the same weight.

In the kitchen

Slice on the diagonal to get the whole oval face, about 2 mm. If the fat has greyed at the cut end, take a centimetre off and carry on — that is oxidation from the exposed face, not spoilage.

Goes with

Provolone del Monaco Olive oil Black pepper Tomato Cime di rapa Mozzarella Fennel

Same species

Andouillette Boudin blanc Natural casings Caul fat Chorizo Ciauscolo

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