What is the difference between calabrese and soppressata?
Marvin Carbone
2025-08-04 21:04:33
Numero di risposte
: 21
The differences between salami and soppressata are in some variations that are made to the recipe. In fact, even if, in both cases, pork meat is used, the parts used in the production of salami are both lean and fatty, while soppressata is derived from leaner cuts. Also, the shape is different, cylindrical for salami and flatter for soppressata. An important difference concerns the mixture that is obtained by grinding the meat mechanically in the case of salami, whilst, in the case of the soppressata, hand cutting “with the tip of a knife” is mandatory. This means that, in the latter case, the grain is coarser.
The aging period for the two cured meats also differs. For the soppressata it is usually of 40 days whereas for salami it goes from 1 to 5 months.
In Tuscany and Veneto it takes the name of soppressa.
The one produced in the Tuscan territory is made with the tongue of the pig and the lean, fat and cartilage parts of the head and parts of rind.
The one originating in Veneto is made with lean cuts of pork and has many more spices than the Calabrian version.