Soppressata del Molise

Soppressata del Molise is made from coarsely chopped pork cuts. The meat is typically sourced from local pigs raised in the central-southern region of Molise, Italy. It is then seasoned with regional spices before being stuffed into natural casings.

Unlike standard, uniformly ground salami, this traditional pressed pork salami is pressed during the aging process, resulting in a firmer, irregular texture. The meat is left much coarser, and the recipe relies heavily on local spices specific to the Molise region. It is also traditionally aged in natural casings, which gives it a distinct, rustic flavor profile.

As the name suggests, this specific cured meat originates from Molise, a mountainous region in central-southern Italy. The traditional methods for making it have been passed down for generations in this specific area. The climate of the Molise region provides ideal conditions for curing pork.

It is best served sliced thinly as part of an antipasto platter alongside sharp cheeses and crusty bread. The robust flavor of the coarse pork and local spices pairs exceptionally well with a glass of Italian red wine. It does not need to be cooked, as it is fully cured and safe to eat straight away.