Soppressata is a dry-cured salami from the Calabria and Basilicata regions of southern Italy, made from coarsely or finely chopped pork, salt, black pepper, and often chili flakes or fennel seed, packed into natural casing and hung to dry and age for several months. The name comes from the Italian soppressare ("to press"), referring to the step of pressing the stuffed casing under weight to remove moisture and give the salami its firm, dense texture.
It has a bold, savory, slightly spicy flavor, and is typically served thinly sliced on a charcuterie board with crusty bread, olives, and red wine, or used as an ingredient in pasta sauces, on pizza, or in sandwiches.
Calabrian soppressata tends to be spicier, with more chili; the Basilicata version leans toward fennel. Some producers add garlic or red wine to the cure.