Soppressata

Italian dry salami (sausage)

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 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 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 ham.

This keyword could refer to multiple things. Here are some suggestions: