A pork salami of Italian origin that is prepared by mixing meat from the legs of pork, the shoulders, or the throat and blending in seasonings such as pepper, galic and herbs. Some of the traditional recipes most often associated with northern Italy include the addition of a dry red wine repeatedly blended into the meat mixture over several weeks prior to curing the sausage. All ingredients are mixed, aged for several days, remixed with additional wine, aged again, remixed, and then aged for several weeks, after which the meat is dried and then aged for over a year. Often made in small artisan farmhouse settings, Soppressa is typically referred to by the region in which it is produced such as Soppressa Vicenza
or Soppressa Virona
. This salami may be produced as a round log of meat or the flattened oval shape that is pressed together in order to firm the texture and remove some of the excess oils.
Soppressa may be served as a main dish, a sandwich meat or as an appetizer on antipasto plates. Soppressa is sometimes confused with Soppressata, which is sausage made from the head of pork.