Sopressata

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Image:Sopressata.jpg Sopressata is an Italian dry-cured salame. The name is said to come from the fact that it is often pressed with a weight while drying, giving it a characteristic flattened shape. It can be made of either fresh hams or pork butts. It sometimes is made using beef, but pork is the traditional meat used. The meat is typically ground more coarsely than for other types of salami, which gives it an uneven, "rustic" appearance when sliced. Sopressata is a specialty of southern Italy, and often includes hot pepper and a healthy dose of garlic (though, as with all salami, seasonings vary). The sausage is hung up to dry for anywhere between 3 and 8 weeks, depending on the diameter, and loses about 30 percent of its original weight. At the end of the drying phase, the sopressata is then cut to length, and commonly stored in jars of olive oil. When eaten, it is commonly sliced thin and placed on crackers.