Here at Sopressata.org we support the nationwide homemade sopressata making
community. Our goal is to build a nationwide community by providing information
and resources from others to help you source materials, share new ideas,
recipes, and procedures. We hope that everybody can use our site to their own
or to their family’s advantage. If you
have any ideas or suggestions for making the website more useful or you just
have a sopressata story, photos or video you want to share with the community, please email me at
firstname.lastname@example.org or use our
Bulletin Board/Guestbook to share you thoughts.
Answers to the most frequently asked Sopressata making questions.
Presented by sopressata.org and hosted by Billy King (The Sodfocker) this nearly 40 minute video covers material not posted anywhere else on the web. Subjects include: casings, pressing, drying, storage, ingredients and many other tips and tricks. This video is exclusive to sopressata.org and is not found anywhere else on the web.
Although Sopressata.org (Avitra LLC) is a for profit group, we still need your help. Please consider a small donation in the amount of $10 to help us continue providing this community service. FYI, this donation is not tax deductible.
Is your Sopressata smoking?
Not to long ago I came across some fellow makers that smoke their Sopressata once or twice to taste for about 8 hours each time during the normal drying process. This is happening in the northeast and I must say it was very tasty. I can’t think of any smoked Italian meats at all, can you? Does anyone else do this and what do you know about it? Please go to or Bulletin Board Guestbook and tell us what you think. I probably will smoke some of my normal batch next year.
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How do you spell Sopressata?
Soprassata, Soppresata, Supersata, Souprasatta, Soppressata or even derivatives like Soupie and Soupy. Wikipedia says Soppressata is an Italian cured dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Apulia and Calabria, the other, a very different uncured salami, native to Tuscany and Liguria.
For what its worth as of 2012 Google search results are as follows:
Soppressata = 264,000 results
Sopressata = 209,000 results
Souprasatta = 407,000 results
Soprassata = 16,300 results
Supersata= 10,700 results
Most native and 1st generation Italians seem to like Sopressata.