Soppressata di Martina Franca
Place of Origin
Soppressata of Martina Franca is a lightly smoked salami made from leg and shoulder pork, with a percentage of fat of only 10%.
After the seasoning period the sausage takes on a uniform red colour with well distributed veins of fat. The flavour is strong and aromatic, with a pleasant sensation of freshness and lightness.
The Soppressata is made using meat of pigs raised in the wild in the territory of the Bassa Murgia, an area that includes the territories of the towns of Martina Franca, Locorotondo and Cisternino.
The meat of the pig is hand-cut with a knife and seasoned with Martina Franca Bianco wine or vincotto, pepper and salt. The mixture is allowed to stand for 24 hours and placed in previously cleaned guts.
Next the Soppressata is smoked for a period of 45 days using fragno bark, almond peels and spices of the local Mediterranean vegetation.
The product is then matured for 30 days in cool and ventilated rooms. For longer storage the product may be stored in glass containers covered with fat pork or extra virgin olive oil.
Soppressata can be eaten sliced as part of appetizers along with other local products such as cheese.
Soppressata can be paired with Castel del Monte Rosso DOCG or Rosso Canosa DOP.