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Meat from Italy
Lean pork from the shoulder, ham and fillet is minced medium with back fat, salt, black pepper and often wine and red pepper, then stuffed into pig casing, hand-tied and slightly flattened. It matures naturally for at least 45 days into a red, slightly flattened salami whose slice is compact and tends to soft.
| Lean pork from shoulder, ham and fillet | Pigs of large breeds raised in Calabria from no later than four months of age[masaf] |
| Pork back fat (lardo)4–15 % of the meat | The 1998 text gave 12–15 %, from the front of the loin near the capocollo[masaf][disc1998] |
| Salt and black pepper | [masaf] |
| Wine and natural flavourings | [masaf] |
| Hot red pepper or hot pepper cream (piccante), or sweet red pepper (dolce) | Left out in the white version[masaf] |
| Additives within legal limits (optional) | Caseinate, ascorbic acid or sodium ascorbate, sodium lactate, nitrate and nitrite[disc1998] |
Total time across the recorded steps: 45 days
What changes: Starting material: chilled pork lean and back fat
Output: chilled lean and back fat, never frozen.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lean pork from the shoulder, ham and fillet is minced medium with back fat, salt, black pepper and often wine and red pepper, then stuffed into pig casing, hand-tied and slightly flattened. It matures naturally for at least 45 days into a red, slightly flattened salami whose slice is compact and tends to soft. Made in 6 steps over 45 days. The longest step, mature naturally, takes at least 45 days (Ministero dell'agricoltura).
| Main step | at least 45 daysSet[masaf][disc1998] | Mature naturally |
|---|---|---|
| Temperature | 0–3 °CSet[disc1998] | Chill the lean and back fat |
Soppressata di Calabria is pressed into a slightly flattened shape and uses Calabrian heavy pigs, lean from the shoulder, ham and fillet, and 4–15 % back fat. It must mature naturally for at least 45 days.
In one study of Southern Italian sausages, homemade soppressata and salsiccia had more biogenic amines than industrial ones, most likely because industrial makers use starter cultures. The specification allows nitrate and nitrite only within legal limits. The steps here describe controlled production, not a home method. Washington State University Extension does not recommend making dry sausage at home, because S. aureus toxin can form if fermentation is not rigidly controlled.
Every number is labelled with how it is known. How this atlas is made
MASAF says the first sure written record of cured-meat making in Calabria is the 1691 book Della Calabria Illustrata, where Padre Giovanni Fiore da Cropani lists "Suppressate" among the salted meats. The name was registered as a DOP by Commission Regulation (EC) No 134/98 of 20 January 1998.
