Soppressata irpina is a traditional Italian cured meat that originates from the Campania region in southern Italy. It is specifically associated with the towns and communes of Irpinia, including Avellino, Montefredane, and Montemiletto. This delicious salami is made from high-quality pork, which is seasoned with a blend of spices and then cured for several months.
The production of Soppressata irpina follows strict guidelines to ensure its authenticity and quality. It has been recognized with the Protected Designation of Origin (PAT) status, which guarantees that it is made using traditional methods and ingredients from the designated region. The specifications for Soppressata irpina include using only lean pork from specific breeds, such as the Large White and Landrace pigs, and seasoning it with a mixture of salt, pepper, garlic, and other spices.
To make Soppressata irpina, the pork is first ground and mixed with the seasoning blend. The mixture is then stuffed into natural casings and left to ferment and dry for a period of time, usually around three to four months. The result is a flavorful and slightly spicy salami with a distinctive aroma.
Soppressata irpina is a versatile ingredient that can be enjoyed in various ways. It can be sliced and served as part of an antipasto platter, used as a topping for pizzas and sandwiches, or incorporated into pasta dishes. Its rich and intense flavor adds depth to any recipe it is used in.
Sources:
– “Soppressata irpina” – www.prodottitipici.campania.it
– “Soppressata irpina” – www.agricoltura.regione.campania.it