Soppressata

The Italian soppressata is a traditional sausage that comes in many different regional varieties. Soppressata sausages are mainly prepared with roughly cut pork meat and fat, while the Tuscan version also incorporates offal and closely resembles brawn or head cheese.

Unlike the typical pressed and dry varieties found in Basilicata, Apulia, and Calabria, the most common versions in Tuscany and Liguria are sold fresh and come in large, round shapes. The basic seasonings are salt and pepper, but depending on the region and tradition many other spices such as pepperoncinos or citrus zest can be used.

The tradition of preparing soppressata is mainly associated with southern Italy, but due to large immigration, they are well-known in other parts of the world. All the varieties are served sliced and are mainly enjoyed as a part of traditional Italian antipasto.