Soppressata di Ricigliano

Produced in the province of Salerno, mainly in Ricigliano and San Gregorio, this traditional Italian sausage consists of lean pork cuts, pork fat, salt, and peppercorns. When the mixture is placed into intestines, the sausage is pierced to let the air out and is usually pressed for at least twenty-four hours.

It is then dried and lightly smoked for a couple of days. The sausage is traditionally enjoyed as antipasto, usually accompanied by bread and red wine.