Soppressata di Calabria

Soppressata di Calabria is a dry, matured sausage produced entirely within the Calabria Region of southern Italy. It is made from coarsely minced pigmeat drawn from the ham, shoulder and/or fillet, combined with selected fat from the front of the loin and natural aromatic ingredients including salt, black pepper, and chilli pepper or bell pepper of the genus Capsicum L.

About this designation

Registered as a PDO under file number PDO-IT-1569, with EU protection granted on 21 January 1998, Soppressata di Calabria is produced and processed exclusively within the Calabria Region, where pigs must be reared, slaughtered, and where the meat must be selected, encased, tied, and matured. The meat must come from pigs whose genetic properties match those of Italian heavy pig breeds, including the Apulian-Calabrian breed, Large White and Italian Landrace breeds improved in accordance with the Italian herd book, pigs bred from Italian Duroc boars, and pigs bred from other boars whose selection aims are not incompatible with the Italian herd book for heavy pig production. Pure-bred Belgian Landrace, Hampshire, Pietrain, and Spotted animals may not be used, nor may boars or sows. The average slaughter weight of a batch must be at least 140 kg. The mixture must contain not less than 50 % ham meat, with shoulder and/or fillet making up not more than 50 %, and selected fat comprising between 4 % and 15 % per kilogram of processed meat. Maturation must last at least 45 days. When placed on the market, the product takes the form of a slightly flattened cylinder with a total length between 10 cm and 18 cm and a total diameter between 4 and 8 cm. Labelling must display the name Soppressata di Calabria followed immediately by the words Denominazione d'Origine Protetta and must bear the designated PDO logo. The applicant producer group is the Consorzio di Tutela Salumi di Calabria DOP.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 21 January 1998 under file number PDO-IT-1569; eAmbrosia identifier EUGI00000013347.
• The meat must come from pigs reared in Calabria with an average slaughter weight of at least 140 kg per batch.
• Ham must constitute not less than 50 % of the mixture; selected fat must be between 4 % and 15 % per kilogram of processed meat.
• Pure-bred Belgian Landrace, Hampshire, Pietrain, and Spotted breeds may not be used; nor may meat from boars or sows.

Tasting notes

Calabrian flat-pressed salami with chili and paprika. Coarse grain visible chunks of fat and lean, fiery-spicy with sweet pepper undertones, robust pork base flavor, firm texture.

HoReCa use

Sliced for Calabrian salumi boards; component in spicy pasta sauces; layered in pizza calabrese with 'nduja.

Packaging

• whole-piece-vacuum-400-700g
• deli-sliced-vacuum-100g