Citterio
Citterio Salame Sopressata
What it is
This is a type of Italian dry-cured salami. It is made from pork, typically with a coarser grind than some other salamis. The meat is seasoned with spices, often including black pepper, and then cured. Sopressata can be mild or spicy depending on the seasonings used. It is a firm sausage that is usually sliced thinly for serving.
How people cook with it
Sopressata is a versatile ingredient that can be enjoyed in many ways. It adds a savory depth to a variety of dishes.
- On charcuterie boards
- In sandwiches
- As a pizza topping
- In pasta dishes
To prepare sopressata, remove the casing if it is present, as it is not typically eaten. Slice the salami thinly using a sharp knife or a deli slicer. It can be served at room temperature to best appreciate its flavors and textures. It is excellent as a standalone appetizer, layered into sandwiches with complementary cheeses and bread, or added to hot dishes like pasta sauces or baked pizzas during the last few minutes of cooking to warm through without becoming greasy.
How it differs from similar foods
Compared to finely ground salamis, sopressata's coarser texture provides a more robust mouthfeel. The specific spice blend, which can include red pepper flakes for heat, also distinguishes it. Its curing process results in a firm yet tender consistency.
Who it is for
Home cooks and entertainers who appreciate artisanal cured meats will find this product appealing.
How to keep the rest
After opening, wrap any remaining sopressata tightly in plastic wrap or place it in an airtight container. Store it in the refrigerator. It is best consumed within a few weeks to maintain its optimal flavor and texture.