Soppressata: typical Calabrian salami, sweet or spicy, about 250 gr

The Soppressata Stagionata is a typical Calabrian cured meat, originally from the Sila area, prepared exclusively with pork, salt, and ground hot pepper and locally produced wild fennel seeds.

The fresh ingredients are expertly blended before being stuffed into the pig intestine and hanging to air to be then transformed into the dried sausage ready to be consumed.

Soppressata Stagionata, therefore, contains all the knowledge and experience of a historical domestic preparation strongly linked to the territory.

Territory, whose characteristics are also fundamental during the maturing phase.

The Seasoned Soppressata Processing

The ingredients of La Soppressata Stagionata are the same used centuries ago and have never changed: pork, salt, spicy ground chilli and dried wild fennel seeds collected on site.

Once the processed mixture of meat and spices is stuffed into the natural casing, the sausage begins to take the shape with which we know it.

Soppressata is thus ready for slow aging, the final phase before being consumed, which guarantees healthiness and a unique consistency.

Longobucco Soppressata Stagionata contains all the knowledge and experience of a historical domestic preparation strongly linked to the territory.

The Soppressata Stagionata Territorio

Thanks to the ideal microclimate of Longoucco, the right temperature and humidity are ensured during the seasoning phase of the salami to guarantee the drying and natural preservation of the product.

Although it has been necessary to adapt by law, in recent decades, to the modernization of laboratories and production processes, therefore, it must be stated that all the products of the cured meats line contain the fundamental presence of the "genius loci" (local genius and mastery) which contributes to the enhancement of the characteristics of the final product.

Currently, our spicy sausage is well present on local tables, and its production is renewed every year, as a ritual, particularly in the period from December to February.

The Soppressata Stagionata la Storia

The first written documents on its production date back to the early eighteenth century. Some studies, however, have hypothesized that the processing of pigs in Calabria took place a long time before, during the Magno-Greco period.

Consequently, considering the diffusion throughout southern Italy of the rite of pork processing, we can affirm that the Soppressata Stagionata is a centuries-old tradition.

Currently, our Soppressata Rossa Piccante is well present on local tables, and its production is renewed every year, particularly in the period from December to February.

Undisputed protagonist of appetizers and delicious dinners based on typical products.

For traditional gastronomic preparations such as "pitta picata".