Soppressata di Ricigliano is a traditional Italian cured meat that originates from the Campania region in southern Italy. It is specifically produced in the towns and communes of Ricigliano, Polla, Atena Lucana, and Pertosa, which are located in the province of Salerno.
This cured meat is made from high-quality pork, which is seasoned with a mixture of salt, pepper, and other spices. The meat is then stuffed into natural casings and left to dry and age for several months. The result is a flavorful and slightly spicy sausage with a distinctive aroma.
Soppressata di Ricigliano has been recognized as a Traditional Agri-Food Product (PAT) by the Italian government. This recognition ensures that the production of this cured meat follows specific traditional methods and meets certain quality standards. The specifications for Soppressata di Ricigliano include the use of specific cuts of pork, the correct balance of seasoning, and the proper aging process.
One popular recipe that features Soppressata di Ricigliano is the “Soppressata Pizza.” This pizza is topped with slices of the cured meat, along with tomato sauce, mozzarella cheese, and other toppings of choice. Another delicious recipe is the “Soppressata Pasta,” where the cured meat is sautéed with garlic, olive oil, and chili flakes, and then tossed with cooked pasta.
Sources:
– “Soppressata di Ricigliano” – www.prodottitipici.com
– “Soppressata di Ricigliano” – www.agraria.org