Soppressata di Calabria

Appearance & taste

Soppressata has the shape of a slightly flattened cylinder, 10 to 18 cm long and 4 to 8 cm thick. When cut, it looks compact, tending towards soft, and is uniformly natural red or brightly coloured, depending on the ingredients used. According to the specification, the slightly flattened shape and the spicy flavour of the seasonings make it recognisable.

The label may say “piccante” (hot) if hot red chilli was used, “dolce” (mild) for sweet red pepper and “bianca” (white) if the sausage contains no chilli or pepper. Soppressata sold only sliced and packed may be made in an edible collagen casing 40 to 60 cm long.

Production

The pigs are reared in Calabria and must correspond to the Italian heavy pig; the breeds named are Apulo-Calabrese, Large White and Landrace Italiana and Duroc. Boars and breeding sows are excluded, as are animals with the gene for stress sensitivity and purebred Landrace Belga, Hampshire, Pietrain and Spot. The slaughter pigs of a batch weigh on average at least 140 kg. At least 50 % of the feed consists of barley, field beans, maize, acorns and chickpeas; cassava and potatoes are prohibited, and in the final fattening phase so are by-products of milk production. In the last two months before slaughter, the feed contains at least 12 % protein.

At least 50 % of the sausage mixture is ham and at most 50 % shoulder or fillet of pork that has not been deep-frozen. To this are added 4 to 15 % of selected back fat from the front part of the loin near the neck, as well as salt, black pepper whole and ground, hot or sweet red chilli as powder or cream, wine, spices and natural flavourings. The lean meat is chopped medium-coarse and mixed with the fat and seasonings, filled, tied and ripened for at least 45 days.

Origin & history

Calabria lies in southern Italy and is mostly hilly to mountainous; as a peninsula it has 800 km of coastline on the Tyrrhenian and Ionian Seas. The climate is warm to temperate, with little rainfall, which falls mainly in winter. According to the specification, the winds and temperature swings help to maintain optimal conditions in the ripening rooms.

Soppressata is regarded as a typical ripened cured meat product of Calabria. The skill of the producers in selecting and processing the cuts of meat, in seasoning, filling and ripening is important. According to the specification, the use of natural aromatic herbs is typical of Calabria’s tradition.