Soppressata del Vallo di Diano
Soppressata del Vallo di Diano is a slightly flattened cured pork salami from the Salerno area of Campania.
- Animal
- Pork
- Area
- Vallo di Diano, Salerno, Campania
- Seasoning
- Salt and peppercorns
- Shape
- Short, slightly flattened cylinder
Lean pork, back fat and a press
Campania’s agriculture record describes very lean pork from the back and hindquarters, with back fat cut into small cubes. Salt and whole pepper season the mixture, which goes into natural pork casings and is tied and pierced for drying.
Pressing for at least 24 hours compacts the meat and gives the salami its slightly flattened shape. The regional account describes an initial drying stage followed by maturation in natural or traditional rooms.
Worth knowing next
- Soppressata di CalabriaCompare Soppressata di Calabria, another pressed pork salume with a DOP specification.
- Pezzente della Montagna MateranaCompare Pezzente della Montagna Materana, a Basilicata sausage made with less prized pork cuts.
- Salame Sant'Angelo di BroloCompare Salame Sant'Angelo di Brolo, a Sicilian pork salame in natural casings.
