Parco Nazionale della Sila

Soppressata of Calabria PDO is the most valuable cold cut of Calabria, since it consists of a mixture of meat obtained from ham and tenderloin or shoulder and fat coming from the lard of the front part of the loin. The meat and the lard, selected and minced and adequately seasoned with black pepper grains or sweet or spicy chili pepper, are put into pig natural bowels. Pierced and tied up by hand with natural string, they acquire a characteristic slightly squeezed shape, and mature for a period of at least 45 days.