Spicy Sopressata is a bold, flavourful Italian cured salami known for its rich, spicy taste and coarse, rustic texture. It is popular in southern Italy, particularly in regions like Calabria and Basilicata, where it’s made using a traditional process and local ingredients.
Key Characteristics:
- Flavor Profile: Spicy sopressata is well-known for its peppery heat, often derived from Calabrian chili peppers. The seasoning includes salt, black pepper, and sometimes garlic, which adds a zesty, fiery kick to the salami’s savoury pork flavour.
- Texture: Unlike finely ground salamis, sopressata has a coarse grind and irregular shape, with visible chunks of fat that provide a rich, mouth-filling texture. The texture remains slightly chewy and tender after curing, giving each slice a rustic feel.
- Ingredients and Preparation: Made from high-quality pork (typically cuts like shoulder or ham), the meat is coarsely ground, seasoned with spices, and packed into natural casings. The sausage is then pressed flat during curing, giving it its distinctive shape. It is air-dried for several months to achieve its full flavour.
- Culinary Uses: Spicy sopressata is versatile; it’s often enjoyed thinly sliced on charcuterie boards, in sandwiches, or as a pizza topping. It also pairs beautifully with cheeses, olives, and bread and complements robust red wines like Chianti or Montepulciano.
- Regional Variations: In Calabria, spicy sopressata often has a smoky profile, as it’s sometimes smoked briefly before ageing. This regional variant enhances the depth of flavour, making it especially popular among spicy salami lovers.
Spicy Sopressata is a must-try for anyone who enjoys a bold, spicy kick with traditional Italian cured meats.
