Sopressata

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Sopressata (called in Italy soppressata) is an Italian dry-cured salame. The name is said to come from the fact that it is often pressed with a weight while drying, giving it a characteristic flattened shape. It can be made of either fresh hams or pork butts. It sometimes is made using beef, but pork is the traditional meat used. The meat is typically ground more coarsely than for other types of salami, which gives it an uneven, "rustic" appearance when sliced. Sopressata 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 anywhere between 3 and 12 weeks, depending on the diameter, and loses about 30 percent of its original weight. At the end of the drying phase, the sopressata is commonly stored in jars of olive oil. When eaten, it is commonly sliced thin and placed on crackers.

Depending on Italian geography, other traditional spellings include Soprassata and Soppresata, although in the US, particularly in the northeast where many Italian descendants take pride in making homemade batches of Italian dried sausage each year, it is commonly spelled as Supersata and pronounced "soo-per-saw-ta". Premium Soprassata has a uniquely addictive and compelling taste of its own, and the pepperoni or salami type flavor of more commercial offerings doesn't compete. The following image is more representative of a premium blend.