Soppressata Molisana
Soppressata Molisana is a pressed, cured pork salume from Molise, made from selected lean cuts with a little diced fat.
- Animal
- Pork
- Region
- Molise
- Shape
- Flattened and compact
- Maturation
- About four weeks in the regional atlas
The press gives the salume its shape
The regional atlas describes selected lean pork, including loin, tenderloin and leg muscles, cut with a knife or coarsely ground. A small amount of diced back or ham fat is added. The mixture goes into natural casings and is pressed between wooden boards for 24 hours.
The account then describes roughly four weeks of maturation in cool, ventilated conditions. This is the atlas’s traditional process, rather than a universal age for every producer’s product.
Worth knowing next
- Soppressata del Vallo di DianoSoppressata del Vallo di Diano, compare the Campania example’s pressing and lean pork selection.
- Soppressata di CalabriaSoppressata di Calabria, compare another pressed pork salume with a DOP specification.
- Salame Sant'Angelo di BroloSalame Sant'Angelo di Brolo, compare a Sicilian pork salame in natural casings.
