Soppressata del Vallo di Diano*

Soppressata del Vallo di Diano is a traditional Italian cured meat that originates from the Vallo di Diano area in the Campania region of southern Italy. This region is known for its rich culinary traditions and is home to several towns and communes where this specialty can be found, including Teggiano, Atena Lucana, and Sala Consilina.

Soppressata del Vallo di Diano is made from high-quality pork meat, which is seasoned with a blend of spices such as black pepper, chili pepper, and fennel seeds. The meat is then stuffed into natural casings and left to cure for several months. The curing process gives the soppressata its distinctive flavor and texture.

This traditional Italian delicacy has been recognized with the Protected Designation of Origin (PAT) status, which ensures that it is made according to specific production methods and using locally sourced ingredients. The specifications for Soppressata del Vallo di Diano include the use of pork from specific breeds, the absence of additives or preservatives, and the adherence to traditional curing techniques.

To enjoy Soppressata del Vallo di Diano, it is often served thinly sliced as an antipasto or added to sandwiches and pizzas for an extra burst of flavor. It can also be used in various recipes, such as pasta dishes or as a topping for bruschetta.

Sources:
– “Soppressata del Vallo di Diano” – www.prodottitipici.campania.it
– “Soppressata del Vallo di Diano” – www.agricoltura.regione.campania.it