Soppressata dell'Appennino Dauno
Place of Origin
Soppressata dell'Appenino Dauno is a bagged meat of ancient tradition handed down from generation to generation. It is made of pure pork meat prepared with tenderloin pieces, shoulder and ham. It is of an elongated shape and of dark red colour. The colour is bright red with typical streaks of fat pig.
It is a typical product of some towns of the Appenino Dauno including Lucera, Faeto, Biccari, Volturara and Monteleone.
The pork meat used for its preparation is first carefully selected, unnerved and then husked. It is then hand-cut in pieces with a sharp knife and seasoned with pepper, chilli, salt and various spices.
The mixture is stuffed into previously cleaned pig guts and pierced with a large needle. Each size has a weight between 200 and 400 gr.
The Soppressata is then pressed under planks of wood for 48 hours. Next it is allowed to dry for 30 to 45 days in cool and ventilated environments.
It can be stored in airtight jars, covered with fat pork or extra virgin olive oil.
The Soppressata dell'Appenino Dauno can be eaten in slices, as an appetizer or as a snack.
It can be tasted during the "Sagra del Maiale di Faeto", which takes place the first Sunday in February, and at the "Sagra del Prosciutto di Faeto", at the beginning of August. During the latter you can also visit historical and cultural sites and natural beauties of the area.
Soppressata can be paired with a Rosso Canosa DOP or with a Castel del Monte Rosso DOCG.