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Soppressata

Soppressata

Italian dry salami (sausage).

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  1. Salumi

    Italian cured meat products usually made from pork.

    24%

  2. Prosciutto

    Italian dry-cured ham that is thinly sliced and served uncooked.

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  3. Polenta

    Italian porridge, usually of cornmeal.

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  4. Basilicata

    Region of Italy.

    7.4%

  5. Salami

    Cured sausage, fermented and air-dried meat.

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  6. Calabria

    Region of Italy.

    5.1%

  7. Apulia

    Region of Italy.

    3.8%

  8. Veneto

    Region of Italy.

    3.5%

  9. Curing (food preservation)

    Food preservation and flavouring processes.

    3.4%

  10. Sobrassada

    Raw, cured sausage in Balearic Islands cuisine.

    3.1%

Readers come from

Share of the 3,272 readers arriving from another article

  1. Pepperoni

    American variety of spicy salami.

    25%

  2. Salumi

    Italian cured meat products usually made from pork.

    14%

  3. Prosciutto

    Italian dry-cured ham that is thinly sliced and served uncooked.

    11%

  4. Salami

    Cured sausage, fermented and air-dried meat.

    9.3%

  5. Sobrassada

    Raw, cured sausage in Balearic Islands cuisine.

    8.4%

  6. Venetian cuisine

    Cuisine of the Veneto region.

    5.5%

  7. Calabria

    Region of Italy.

    4.3%

  8. Italian cuisine

    Culinary traditions of Italy.

    3.2%

  9. Lunch meat

    Precooked or cured meats that are sliced and served cold or hot.

    2.6%

  10. Cuisine of Basilicata

    Cuisine of the Basilicata region of Italy.

    1.5%