For the cured sausage from Spain, sopressata Sobrassada. This article needs additional citations for verification.
Please help improve this article by adding citations to reliable sources. Soppressata is an Italian dry salami. This article is missing information about how soppressata is made. Please expand the article to include this information. Further details may exist on the talk page.
Soppressata di Basilicata is mainly produced in Rivello, Cancellara, Vaglio, and Lagonegro. Soppressata Toscana, soppressata from Tuscany, is made from the leftover parts of the pig. First, the head is boiled for a few hours. When it is done, it is picked of meat and skin. All of the meat and skin, including the tongue, are chopped, seasoned, and then stuffed into a large casing. Sopressa Veneta got its name from the practice of pressing the salami between planks of wood resulting in a straight, flattened shape. The northern Italian version from Vicenza, in the Veneto region, did away with the pressed shape and has become an international favorite.