Quick Answer: Both are salami, but they come from different places. Soppressata is a southern Italian pork salami, coarsely chopped and pressed flat as it dries, sold hot or sweet. Pepperoni is an American salami of pork and often beef, finely ground, seasoned with paprika and chili and usually smoked. Hot soppressata has a fruitier, bigger heat; pepperoni is milder, smokier and the one that curls into cups on pizza.
Soppressata vs. pepperoni at a glance
| Soppressata | Pepperoni | |
|---|---|---|
| Origin | Southern Italy (Calabria, Basilicata, Puglia) | Italian-American, United States |
| Meat | Pork | Pork, or pork and beef |
| Grind | Coarse, with big pieces of fat | Fine and even |
| Shape | Pressed into a flattened oval | Narrow and round |
| Seasoning | Chili (hot) or black pepper (sweet), garlic, sometimes wine | Paprika, chili, garlic, sometimes fennel |
| Smoked? | Usually not | Usually |
| Heat | Hot versions are spicier | Medium |
| Texture | Firm, chewy, rustic | Dense and fine |
| On pizza | Lies flat, crisps at the edges | Curls into crisp cups |
| On a board | Bold accent | Casual, crowd-pleasing |
Are soppressata and pepperoni the same thing?
No, but they're relatives. Both belong to the salami family: ground pork and fat, salted, seasoned, fermented and dried. Within that family:
- Soppressata is one traditional Italian style. The name comes from soppressare, "to press," because the sausages are weighted while they dry. See soppressata vs. salami for how it compares with Genoa.
- Pepperoni was created by Italian-American butchers and isn't a traditional Italian salami at all. See salami vs. pepperoni.
Which is spicier?
Hot soppressata, usually. Calabrian soppressata is made with chili, and the heat is fruity and builds as you chew. Pepperoni's heat is gentler and comes wrapped in smoke and paprika. Sweet (dolce) soppressata has no chili at all and is milder than pepperoni.
If the label says piccante, hot or Calabrese, expect more heat than pepperoni.
Soppressata vs. pepperoni on pizza
Pepperoni's fine grind, smaller diameter and smoking make it shrink and curl in a hot oven, so the edges crisp into cups that hold their own orange oil. Soppressata's wide, flat slices tend to lie flatter, crisp at the edges and render more fat across the cheese.
Hot soppressata with a drizzle of hot honey after baking is a popular pizzeria combination. For a home pizza, slice soppressata a little thinner than you'd cut it for a board.
Which is better on a charcuterie board?
Soppressata, if you're choosing one. It has more texture and more character, and its wide slices fold neatly. Pepperoni is better as a casual, kid-friendly extra or on a pizza-themed board.
Good partners for either:
- Cheese: fresh mozzarella, provolone, aged cheddar or a creamy brie to cool the heat
- Sweet: hot honey, fig jam or grapes
- Briny: Castelvetrano olives and pepperoncini
- Crunch: breadsticks, taralli or a sturdy cracker
Plan on about 1 to 2 ounces of each meat per person when you're serving three meats.
Which should you buy?
For brand picks, see our rankings of the best soppressata and the best pepperoni. Hot soppressata and a stick of good pepperoni on the same board lets guests compare the two side by side.
FAQ
Is soppressata the same as pepperoni?
No. Both are salami, but soppressata is a coarse, pressed southern Italian pork salami, while pepperoni is a finely ground, smoked American salami of pork and often beef.
Which is spicier, soppressata or pepperoni?
Hot soppressata is usually spicier, with a fruity chili heat. Sweet soppressata is milder than pepperoni.
Can you use soppressata instead of pepperoni on pizza?
Yes. It lies flatter and crisps at the edges instead of curling into cups. Slice it a little thinner than for a board.
Is soppressata or pepperoni better for a charcuterie board?
Soppressata, if you're choosing one. It has more texture and character. Pepperoni suits casual and kid-friendly boards.
Is soppressata smoked?
Usually not. Most pepperoni is smoked, which is one of the main flavor differences.
