Soppressata is an Italian all-pork dry salami. Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia,[1] and Calabria, and a very different uncured salame, made in Tuscany and Liguria. It is part of southern Italian cultural heritage, much more than in the north, that locals (especially in the smaller rural towns) will still slaughter the pig themselves and make their own soppressata, along with other cured meats as a tradition: nothing goes to waste. Soppressata is sometimes prepared using ham.
