Soppressata

Soppressata is an Italian dry salami. Two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria. Perhaps the most well-known internationally is the sopressa veneta. The version from Vicenza, in the Veneto region, did away with the traditional pressed shape and has become an international favorite. Each of these varieties qualifies for prodotto agroalimentare tradizionale status.