from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. Any of various types of dry-cured pork salami


from Wiktionary, Creative Commons Attribution/Share-Alike License

From Italian soppressata


  • You can't help but try and sort out your favorites, learning to identify pancetta, bresaola, soppressata and mortadella.

    Cured, Sliced and Served

  • • Slices of dried salami or soppressata the small ones that are about 1 inch in diameter served with the little French pickles called cornichons.

    The City Cook

  • This salad can easily be adapted to your liking by adding or substituting ham, salami, or soppressata, or other Italian cheeses and cured meats.

    More of America’s Most Wanted Recipes

  • I followed with a soppressata di polpo, a terrine of uber thinly sliced octopus with a sensuous olive and caper vinaigrette.

    Robert Rosenthal: Is Salami and Eggs Better Than Sex?

  • The testers also wielded the slicing knives and santokus against ham, tough-skinned soppressata, and tender, stringy pot roast to see which had the sharpness and control to produce thin slices, and used utility knives on raw sausage, peppers, and onions.

    Some celeb chef kitchen knives, like those from Paula and Martha, don't make the cut

  • A sandwich made with prosciutto di Parma or house-made soppressata may cost a dollar or two more, but it's more than worth it


  • Look for salumi from high-quality, high-cost purveyors: Volpi or Oldani salami from St. Louis, dried sausage and soppressata from Alps Provisions in Queens, prosciutto di Parma, imported mortadella studded with pistachio nuts.


  • We tested the soppressata and cheese in puff pastry, a quick appetizer or lunch dish using store-bought puff pastry dough.

    SFGate: Top News Stories

  • In these rarefied, wood-fired precincts, pizzas are draped with hot soppressata and salami piccante, and spicy pizza alla diavola is popular.

    NYT > Home Page

  • I'm talking first rate soppressata, coppa, guanciale, finocchiona, pancetta and even lardo, that decadent Tuscan specialty that makes you feel guilty but tastes so good. News


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  • Also known as capocchia or copa di testa, a pressed pork sausage from Italy. Regional variations abound, but the most famous is from Sienna and uses coriander, black pepper, nutmeg, cloves, and cinnamon.

    January 17, 2008