{{Short description|Italian dry salami (sausage)}} {{For|the cured sausage from the Balearic Islands|Sobrassada}} {{Italics title}} thumb|''Soppressata'' from Basilicata '''''Soppressata''''' is an Italian dry meat product (''salume''). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia,<ref>Famularo, J. (2003). ''A Cook's Tour of Italy'', HPBooks. p. 320. {{ISBN|1-55788-418-8}}.</ref> and Calabria, and a very different uncured salami made in Tuscany and Liguria. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats, including ''soppressata''. It is sometimes prepared using prosciutto.<ref name="Malik Erginkaya Ahmad Erten 2014 p. 148">{{cite book | last=Malik | first=A. | last2=Erginkaya | first2=Z. | last3=Ahmad | first3=S. | last4=Erten | first4=H. | title=Food Processing: Strategies for Quality Assessment | publisher=Springer New York | series=Food Engineering Series | year=2014 | isbn=978-1-4939-1378-7 | url=https://books.google.com/books?id=IaIxBQAAQBAJ&pg=PA148 | access-date=June 7, 2017 | page=148}}</ref>
==Varieties== {{redirect|Sopressa|the racehorse|Sopressa (horse)}} [[File: Polenta con sopressa e funghi.jpg|thumb|A plate of ''sopressa vicentina'' served with polenta and mushrooms]] ''Soppressata di Basilicata'' is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. ''Soppressata di Calabria'' enjoys protected designation of origin (PDO) status; the one produced in Acri and Decollatura is especially renowned.<ref>{{Cite web | url=http://www.italiaatavola.net/alimenti/carne-e-salumi/2015/3/31/campionato-italiano-salame-trionfa-soppressata-dolce-calabrese/39085 |title = Al Campionato italiano del salame trionfa la Soppressata dolce calabrese|author-first1=Matteo|author-last1=Scibilia|date=31 March 2015|work=Italia a Tavola|language=it}}</ref>
''Sopressa veneta'' (or just ''sopressa'') got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. It is a typical product of the Veneto region.<ref>{{Cite web |title=All About Sopressa And Sopressata |url=https://www.delallo.com/blog/all-about-sopressa-and-sopressata/?srsltid=AfmBOopZaCN7cFPZD7B8lRU73OAe-PCi9MKFxT5s3tCJOTLwuyQSrbRz |access-date=2024-09-20 |website=DeLallo |language=en}}</ref>
==See also== {{Commons category-inline}} {{Commons category-inline|Soppressa vicentina}} {{Portal|Italy|Food}}
==References== {{Reflist}}
{{Salami}}
Category:Italian sausages Category:Fermented sausages Category:Salumi