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Soppressata
Soppressata is an Italian dry salami. Two principal types are made: a cured dry sausage typical of Basilicata, Apulia〔 Joe Famularo ''A Cook's Tour of Italy'', 2003, HPBooks pag. 320 ISBN 1-55788-418-8〕 and Calabria, and a very different uncured salame, native to Tuscany and Liguria. Perhaps the most well-known internationally is the sopressa veneta. The version from Vicenza, in the Veneto region, did away with the traditional pressed shape and has become an international favorite. Each of these varieties qualifies for ''prodotto agroalimentare tradizionale'' (PAT) status.
==Preparation==
Soppressata can be made of fresh hams, as well as other cuts. Pork is the traditional meat used, though it is sometimes made using beef. The meat is either coarsely pressed or ground as with other salami. Pressing gives it an uneven, rustic appearance when sliced. Soppressata is a specialty of southern Italy, and often includes hot pepper (though, as with all salami, seasonings vary). The sausage is hung up to dry for three to 12 weeks, depending on the diameter, and loses about 30% of its original weight. Cured soppressata is often stored in jars of olive oil. It is commonly sliced thin and placed on crackers or sandwiches or eaten by itself,〔 〕 and is becoming a popular alternative topping to pepperoni for pizza in some pizzerias in the United States.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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