Piccante
- Red pepper
- Hot
Soppressata di Calabria
Soppressata di Calabria DOP is a slightly flattened cured pork salume, made in Calabria in hot, sweet-pepper or red-pepper-free versions.
- Meat
- Pork
- Minimum curing
- 45 days
- Protection
- DOP
- Production area
- Calabria
Three label terms
The terms describe red Capsicum peppers; bianca means these peppers are not used.
Dolce
- Red pepper
- Sweet
Bianca
- Red pepper
- Not used
Thigh meat, then at least 45 days
The specification requires thigh meat to account for at least half of the meat mixture, with shoulder or fillet for the remaining permitted portion and selected pork fat. It is medium-ground and placed in pork casing. Edible collagen casing is allowed for the specified sliced, packaged version. The slightly flattened salume cures for at least 45 days.
