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About: Soppressata     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Solid115046900, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: yago:WikicatSausagesyago:Food107555863yago:Matter100020827yago:Meat107649854yago:PhysicalEntity100001930yago:WikicatItalianSausagesFoodyago:Sausage107675627yago:Solid115046900 New Facet based on Instances of this Class

Soppressata is an Italian dry salami. 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. It is still part of southern Italian cultural heritage that local people (especially in the smaller rural towns) slaughter the pig themselves and use it all, with nothing going to waste, using some parts to make cured meats including soppressata. Soppressata is sometimes prepared using ham.