Pork is a traditional meat used, although sometimes made using beef. Conclusion Genoa salami is usually the kind you get at any old grocery store deli. Pressing gives an uneven, rustic appearance when slices. Sopressa (singular form) is round and, compared to typical salami, quite large. In recent years, there has been a lot of processed meat in a variety of shapes and preservation with the aim so that it can be processed meat consumed with practical and easy. Salami in general does not have a unique and well-defined shape and can be processed with different ingredients, mixing lean pork meat with fat and adding spices or other foods such as hot peppers, garlic, fennel seeds, etc. Smoky flavor. In practice: salami takes on more cylindrical connotations, while the soppressata has a more flattened and peculiar shape, easy to recognize and distinguish, at least to a more careful eye. 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. Though we don’t have the multitudinous regional variations here that they do in Italy, some broad regional names from Italy, and other names, have become attached to our salami products. The shape as we know well, in the case of processed meat is decisive on the final product and therefore on the substance. To comply with the new e-Privacy directive, we need to ask for your consent to set the cookies. In Basilicata, for instance, where soppressata is a dry-cured salami, butchers use only the best cuts of pork. Free shipping in thermal boxes within Europe for orders starting from € 199. Soppressata (salami or dried sausage made from ground pork) Like cacciatore, Soppressota is made from pressed pork belly, tongue, stomach and other parts of the pig. Learn more. Therefore, if we talk about cured meats, we must pay close attention to details, as well as to the organoleptic characteristics that can make the difference, both in terms of quality and uniqueness of the final product. Italian cuisine is so rich that it requires a certain attention to detail, especially when it comes to treating products that make up the culinary history of our country. Salami typically has a fairly fine grind of meat and fat—as opposed to “sopressata,” which usually has a coarser grind (see Sopressata below). Soppressata, also called suprissata or suppizata, 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. Sopressa. In practice: salami takes on more cylindrical connotations, while the soppressata has a more flattened and peculiar shape, easy to recognize and distinguish, at least to a more careful eye. The traditional process is carried out with a knife tip, this makes the product more cured and with its own distinctive and well-defined identity. I declare that I have read the privacy policy made by COMMERCIANDO S.R.L. There are many variations that can be categorized into two types: a cured dry sausage that is typical of Apulia, Basilicata, and Calabira, and an uncured salame that is typical of Tuscany and Liguaria. Because the … Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia,[1] and Calabria, and a very different uncured salame, made in Tuscany and Liguria. At this time the article, we will discuss two processed meat product called Salami Sopressata and Genoa. Soppressata Soppressata, one of the most well known types of Italian Salami, is a dry cured, pressed pork Salami. The consistency and the production of the soppressata Calabrese PDO remain a unique and identifying mark of the culinary tradition of a specific area of Italy: Calabria. Chorizo: coarse texture, with bold flavors (sweet or hot smoked paprika). -, Curious facts and recipes about Italian cuisine made in Calabria, Spicy Soppressata di Calabria - Salumificio Menotti, Sweet Soppressata di Calabria - Salumificio Menotti, White Soppressata di Calabria 350 g - Salumificio Menotti, Calabrian Soppressata Gentile 400 g - Salumificio Menotti, Calabrian Nacatole: fried sweets of the tradition, Senatore Cappelli: the wheat with beneficial effects. Both sopresse and sopressate (plural forms) are similar to the classic salami you know and love, but each has their own particular taste, story and tradition. Given that in no European country there is a variety and a wealth of cured meats as in Italy, let's see in detail which are the fundamental differences that determine the name of a product, in order to understand what a salami is and what it is a soppressata. Salami are usually made of minced meat, animal fat, and spices, as well as other ingredients added lactic acid bacteria and through a process of fogging. Soppressata is a part of the southern Italian cultural heritage. It’s usually fattier and has more of a greasy texture. Better not to confuse this specific product with its almost homonym, that is, the soppressa, which is mainly processed in Tuscany, but which is made with meat fatter than that used for the Italian soppressata of Calabria. 2016/679. It is also usually quite soft, - Soppressata is drier in texture, the fat usually in larger pieces. 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