What Is Soppressata?
Soppressata is an Italian dry-cured salami made from coarsely chopped pork that is seasoned, packed into a natural casing, and air-dried until firm. It is part of the salumi family, alongside salami and capicola, and is known for its rustic, chunky texture and bold seasoning. There are two broad styles: a southern Italian version, especially from Calabria, that is often spicy with chili and sometimes pressed into a flatter shape, and a more refined central and northern version that is rounder and milder. You eat it the same way as other dry salami, sliced thin for charcuterie boards, antipasto, and Italian sandwiches.
How soppressata is made
Soppressata starts with pork, usually a mix of lean meat and fat, that is chopped or ground more coarsely than typical fine-grain salami. The meat is mixed with salt, pepper, and regional seasonings, which can include chili, garlic, wine, or fennel depending on the recipe. It is then stuffed into a casing and hung to cure and dry over weeks, during which good bacteria and time develop its tangy, savory flavor and firm bite. The name comes from the Italian for "pressed," a nod to traditional versions weighted during curing to give a denser, sometimes flattened shape.
How it differs from other cured meats
The clearest signature of soppressata is its coarse texture. Where a classic Genoa-style salami is finely ground and uniform, soppressata shows larger, distinct pieces of meat and fat. Compared with capicola, which is a whole muscle (cured pork neck or shoulder) rather than a ground sausage, soppressata is chopped and stuffed. The southern Calabrian style leans spicy and rustic, while northern and Tuscan versions are smoother and more delicate. Across all of them, the core idea is the same: seasoned pork, cured and dried until ready to slice.
How to serve soppressata
Slice soppressata thinly and serve it at room temperature so the fat softens and the flavor opens up. It is a charcuterie-board staple next to aged cheeses, olives, and crusty bread, and it shines folded into Italian subs with provolone and pickled vegetables. A spicy Calabrian soppressata pairs well with a sturdy red wine, while milder styles suit lighter reds and sparkling wines. Like other dry-cured salami, it is ready to eat with no cooking required.
Dry-cured Italian salami at Madeline's
Madeline's does not currently carry a product labeled soppressata, but these dry-cured, Italian-style salami from Vermont Salumi come from the same tradition and work the same way on a board or in a sandwich.
Whole dry-cured salami seasoned with fennel.
A range of cured salami to taste side by side.
Whole-muscle cured pork neck, a charcuterie companion.
Browse the full Cured Meats collection.
Frequently asked questions
- Is soppressata the same as salami?
- Soppressata is a type of salami. The main difference is texture and seasoning: soppressata is coarsely chopped and rustic, while many other salami are finely ground and uniform. Both are seasoned pork that is cured and dried.
- Is soppressata spicy?
- It can be. Southern Italian and Calabrian styles are often made with chili and taste spicy, while central and northern versions are milder. The label or maker usually tells you which style you are getting.
- Do you cook soppressata?
- No. Soppressata is dry-cured and ready to eat. Slice it thin and serve it at room temperature. It can also be added to cooked dishes like pizza or pasta for flavor.
- What is the difference between soppressata and capicola?
- Soppressata is a chopped, seasoned sausage stuffed into a casing. Capicola, also called capocollo, is a whole muscle of cured pork neck or shoulder, so it is sliced from a single piece rather than ground.
- How do you store soppressata?
- An unopened whole piece is shelf stable in a cool, dry place, while sliced or opened soppressata should be wrapped and refrigerated. Bring it back to room temperature before serving for the best flavor.