This spicy Calabrese soppressata is very popular with our retail customers with its firm texture and spicy, not incendiary, flavor. Salamini, Salametti Sopressa Veneta got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. Umm, fantastic! Here, our spicy suppressed is so, exciting. Store the spicy soppressata in a cool and dry place, consume within 6 months from the packaging date. In Italy, the word soppressata (meaning "pressed down") can refer to several different types of sausage. Spicy Soppressata di Calabria - Salumificio Menotti. An Italian classic! In order to be defined Soppressata di Calabria PDO, it has to be processed from the meat of pigs born in Calabria, Basilicata, Sicily, Puglia and Campania and bred in Calabria from the maximum age of four months. You can get as fancy as you wish with your soppressata! The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite. 350/400 g £ Hot soppressata, fresh mozzarella, hot spread jam, truffle cream & arugula on stirato bread! Calabrian Soppressata Gentile 400 g - Salumificio Menotti. 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. Soppressata di Calabria: a history of delight and flavor, I declare that I have read the privacy policy made by COMMERCIANDO S.R.L. Free shipping in thermal boxes within Europe for orders starting from € 199. It is similar to the English brawn and the German Presskopf (Austrian Presswurst). The processing of Soppressata can be different depending on the production area and today it is still prepared at home, as tradition wants. Calabrian Soppressata is the only one to have obtained the Protected Designation of Origin (PDO). Flavors in Sopressata vary, as some are sweet, while others are salty or spicy. SPICY CALABRIAN SOPPRESSATA is a salami with an intense flavor and a fiery red color due to the presence of Calabrian chilli. and / or by third party partner companies of the Data Controller. The spicy soppressata is bonkers good on it’s own, and it pairs amazingly well with a surprising secret ingredient… honey! In Basilicata, for instance, where soppressata is a dry-cured salami, butchers use only the best cuts of pork. The mixture of meat, minced in medium cut together with fat, is carefully spread, salted and flavored with black pepper, red pepper or small amounts of Calabrian pepper powder, depending on the type of Soppressata that you intend to produce. Finocchiona. These regional names are often applied to American salamis—and can be applied to other pork products as well (sopressata, dry sausage, etc.) In fact, in recent years Sopressata has become a popular alternative to pepperoni as a pizza topping in the US. Further details may exist on the, Learn how and when to remove this template message, "Al Campionato italiano del salame trionfa la Soppressata dolce calabrese", https://en.wikipedia.org/w/index.php?title=Soppressata&oldid=936678280, Articles needing additional references from March 2009, All articles needing additional references, Articles to be expanded from January 2020, Creative Commons Attribution-ShareAlike License, This page was last edited on 20 January 2020, at 09:36. Rustic, savory, and spicy. Try it on an antipasto platter, as a pizza topping or as a piccante addition to any pasta dish. There are therefore three types of soppressata: the white, containing only black pepper, the sweet, with sweet red pepper, and the spicy, recommended for those who … €7.12 €8.90. Sweet Soppressata di Calabria - Salumificio Menotti. There are two ways to preserve Soppressata: the first is ancient and strongly linked to tradition, and consists in dipping the cured meat into the lard of the pig and storing it in special terracotta containers. Long spicy soppressata INGREDIENTS: Pork meat, salt between 2/2.4%, spicy or sweet pepper flavours, antioxidant ascorbic acid (E300) below the legal limits, preservative potassium nitrate (E252) below the legal limits, gluten-free and lactose-free. The meat is chopped in to small pieces cooked with spices then stuffed into a jute bag. Spicy Soppressata quantity. INGREDIENTS: CRUST (ENRICHED WHEAT FLOUR, WATER, NATURAL STARTER, EXTRA VIRGIN OLIVE OIL, SEA SALT, YEAST), SAUCE (TOMATOES, TOMATO PUREE, ROMANO CHEESE (PASTEURIZED COW’S MILK, CHEESE CULTURE, SALT, ENZYMES), SEA SALT, BASIL, BLACK PEPPER), FRESH MOZZARELLA CHEESE (CULTURED … Italian cold cuts are often made from pork: salami, prosciutto, salsiccia, finocchiona, pancetta, and so on, which are collectively referred to as salumi.In the past, these were all made when hogs were butchered in late fall or early winter and set aside to guarantee a supply of meat during the warmer months when uncured meats would spoil rapidly. Every single time Tyler hosts a … Add to Wish List Add to Compare. Add to Wish List Add to Compare. What makes Sopressata delicious is how it comes with various flavors, spices, and aromas that make it unique. In addition to red pepper flakes, Sopressata may be seasoned with such spices as garlic, fennel, oregano and basil, which creates a flavor reminiscent of pepperoni. Although 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. When it is done, it is picked of meat and skin. Learn more. 2016/679. This version uses flavorings including coriander, black pepper, nutmeg, cloves, and cinnamon. It can also be used as an ingredient to fill sandwiches, pizza and focaccia or to enrich various dishes of Calabrian cuisine, such as sauces and parmigiana. The curing process can vary according to the climatic conditions but generally it is left to age for a minimum of forty-five days up to a maximum of seventy. Soppressata is an Italian dry salami. There is no family that does not welcome a guest without pulling a soppressata out of the pantry, slicing it and offering it almost as if it was a welcome gift, in a sort of ritual that has been going on for a very long time. What Is. Soppressata is a cured meat based on pork processed with only lean cuts (haunch, shoulder, fillet or ham scraps) and packed in a thick intestine, tied by hand with a natural string. , pork belly, head, stomach and various other bits of meat and various other is soppressata spicy meat. Is hung from the ceiling beams during the curing process our soppressata you..., leave a specific request in the checkout procedure very popular with our retail customers its. Curing process product of COMMERCIANDO S.R.L Calabria is a more modern and certainly more method! Similar to the presence of Calabrian chilli mainly produced in Acri and is! A piccante addition to any pasta dish salamini, Salametti soppressata is a delight! 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