Going back in time, we discover how salami is the ancestor of all the sausage products, including the soppressata. In Italy, the word soppressata (meaning "pressed down") can refer to several different types of sausage. 2016/679. Generally sliced thin and eaten by itself or with bread. Types of salami in the market among others, Lola, b. c. Salami, milano, and others. 13 of Regulation (EU) no. Salami of suh-lah-mee. Soppressata can be made from fresh hams, as well as other wounds. The Vicentine version of the soppressa is also different, where even though using lean meats, there is an abundant use of spices such as black pepper in grains, but also cinnamon, rosemary and other types of spices. Prosciutto (made from the back leg of the pig) or dry cured ham comes in two different … Prosciutto. Pressing gives an uneven, rustic appearance when slices. Smoky flavor. Sopressa (singular form) is round and, compared to typical salami, quite large. Equally shaped processed meat, what differentiates them both? 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 salame, made in Tuscany and Liguria. Salami vs Soppressata: what are the differences? 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. 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It … Soppressata is an Italian dry salami. pursuant to art. Soppressata differs from salami in that typically the meat is not as finely ground. Chorizo: coarse texture, with bold flavors (sweet or hot smoked paprika). 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. Join the discussion today. 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. Soppressata is sometimes prepared using ham. Salami Cotto Salami Cotto, a specialty of the Piedmont region of Italy, is a variety of Salami that is cooked before or after curing and is seasoned with garlic and peppercorns. This means that there are many common features, which could be confusing to a layman, making believe that it is the same product, but it is not. Copyright © 2020 Bottega di Calabria is a product of Commerciando S.R.L. Hungarian: extra fine grind, supple and moist texture. It is also usually quite soft. Cured soppressata are often stored in olive oil bottles. Because the … 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. Let’s discuss together on this review. discussion from the Chowhound General Discussion food community. Read the Difference between Sopressata and Salami? Read the Difference between Sopressata and Salami? 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. Free shipping in thermal boxes within Europe for orders starting from € 199. 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. I declare that I have read the privacy policy made by COMMERCIANDO S.R.L. and / or by third party partner companies of the Data Controller. 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. The shape as we know well, in the case of processed meat is decisive on the final product and therefore on the substance. Despite being produced in other areas such as Basilicata, Puglia, Abbruzzo and Molise, the only product with the PDO mark of quality is the Calabrian one. 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. It can also be spicy especially for Hot Soppressata is a tasty alternative to pepperoni, imo. In Basilicata, for instance, where soppressata is a dry-cured salami, butchers use only the best cuts of pork. (See also: Genoa Salami vs Hard Salami). Pork is a traditional meat used, although sometimes made using beef. But we’re here to talk about sopressata and sopressa, of course. In Tuscany, on the other hand, soppressata is a large, uncured sausage: the unusable parts of the pig are cooked down into a flavorful mixture, then stuffed into a sausage casing. The areas of Italy where the soppressata is most produced are Calabria, but also Tuscany and Vicenza. Soppressata is drier in texture, the fat usually in larger pieces and less distributed. It's usually fattier and has more of a greasy texture. 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. It can also be spicy especially for Hot Soppressata is a tasty alternative to pepperoni, imo. Join the discussion today. -, 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. Conclusion Genoa salami is usually the kind you get at any old grocery store deli. Again, spices and herbs vary by region and preference. I consent to the processing of my personal data for the sending of newsletters and / or marketing activities and commercial communications by COMMERCIANDO S.r.l. At this time the article, we will discuss two processed meat product called Salami Sopressata and Genoa. Roughly pressed meat or ground with other salami. The Italian Soppressata of Calabria has the same basis of preparation and processing: we always speak of processed pork, however there are substantial differences, since the processing involves the use of lean meat selected from specific parts. Learn more. Genoa salami is usually the kind you get at any old grocery store deli. 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. 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