Soppressata is an Italian salami made of pork. The meat is squashed slightly during curing and is mixed with spices, such as hot pepper. Different regions of Italy produce their own versions of the soppressata, with some cured and other varieties uncured.
Both pork cuts and fresh ham can be used to make a soppressata. The meat is first ground or pressed and is then mixed with spices prior to shaping. A traditional soppressata requires a hang drying period of about 3 to 12 weeks. This process results in a 30 percent decrease in the weight of the final product.