Quick Answer: Soppressata is a type of salami. "Salami" is the whole family of fermented, air-dried sausages; soppressata is one southern Italian style of it. What sets it apart: the pork is chopped coarsely, the sausage is pressed while it dries so the slices are flat ovals, and it's often spicy with chili. Compared with Genoa salami, the most common kind, soppressata is chunkier, chewier and bolder. Buy it hot if you want a salami with personality.
Is soppressata salami?
Yes. All soppressata is salami, but most salami isn't soppressata.
Salami describes a method: season ground pork and fat, stuff it into a casing, let it ferment, then hang it to dry. That method makes dozens of styles, from mild Genoa to fennel-scented finocchiona. Soppressata is one of them.
The name comes from the Italian soppressare, "to press." The sausages are weighted while they dry, which flattens them and pushes out moisture. Soppressata di Calabria DOP is the protected version from Calabria in the south.
Soppressata vs. salami at a glance
| Soppressata | Genoa salami | Hard salami | |
|---|---|---|---|
| Region | Southern Italy (Calabria, Basilicata, Puglia) | Italian-American, named for Genoa | American |
| Meat | Pork | Pork, sometimes pork and beef | Pork and beef |
| Grind | Coarse, with big pieces of fat | Fine to medium | Fine |
| Shape | Flattened oval | Round | Round |
| Seasoning | Chili and paprika (hot) or black pepper (sweet) | Garlic, white pepper, sometimes wine | Garlic, pepper, often smoked |
| Heat | Often hot | Mild | Mild |
| Texture | Firm, chunky, chewy | Soft, tender | Dry, firm |
| On a board | Bold accent | Easy crowd-pleaser | Casual boards |
How they taste
Soppressata tastes rich and porky, with a rustic texture: every slice has different-size pieces of meat and fat. Hot soppressata has a fruity chili heat that builds; sweet (dolce) soppressata is peppery but mild.
Genoa salami is the opposite: soft, finely ground and garlicky, with no chili. It's the salami that pleases everyone.
Hard salami is firmer and drier than Genoa, usually with a little smoke. See Genoa vs. hard salami for that comparison.
Why the grind matters
Coarse grinding changes the eating experience more than the seasoning does. Finely ground salami tastes uniform and smooth. Soppressata's big pieces of fat and meat give each bite a slightly different texture, which is why it tastes handmade.
Which is better on a charcuterie board?
Use both. They play different roles.
- Genoa is the dependable base: mild, soft and easy to fold.
- Hot soppressata is the accent that wakes the board up.
Pair soppressata with things that cool or sweeten it:
- Cheese: fresh mozzarella, burrata, provolone or a creamy brie.
- Sweet: hot honey or fig jam.
- Briny: Castelvetrano olives and pickled peppers.
- Drinks: a fruity red like Montepulciano or Zinfandel, or a crisp lager.
Slice it a little thicker than Genoa, about the thickness of a coin, because the coarse texture tears when it's too thin. Take it out of the fridge about 20 minutes before serving.
How much to buy
Meat in total: 2 oz per guest before a meal, 3 oz when the board is the party food and 4 oz when it's dinner. Soppressata is usually one of two or three meats in that total.
Which should you buy?
- For heat: hot soppressata or calabrese salami.
- For a crowd that includes kids: Genoa, with a little soppressata on the side.
- For a southern Italian board: soppressata with provolone, olives and focaccia.
- For pregnant guests: the CDC advises heating dry sausages until steaming hot.
Our rankings of the best soppressata and the best salami brands name the ones worth buying.
