It is a cured meat or, more precisely, a raw sausage - with the exception of the Tuscan soppressata cotta.
Derivative of the 1st fundamental group of foods, soppressata is a nutritional source of proteins with a high biological value, vitamins - especially of the B group - and specific minerals - mainly iron. However, it is rich in salt - a source of sodium - of saturated fat and cholesterol.
Some suppressed enjoy the recognition of Traditional Agri-food Product (PAT) or Protected Designation of Origin (PDO). The sausage is produced, with the due differences linked to local customs, in much of central-southern Italy - Basilicata, Puglia, Calabria, Abruzzo, Molise and Campania. There are also sopressata from central-northern Italy, however less famous and less known.
The term soppressata is of Lucanian origin and constitutes an arrangement of the vulgar terms "subbursata" or "soperzata".These refer to the pressing phase, applied during drying, which makes the sausage vaguely flattened in shape.
On the basis of a written find of 1719, the suppressed was born in Basilicata, from which - in the following three hundred years - it also spread to the surrounding territories, in Europe and, thanks to Italian immigrants, also in the Americas (especially in Pennsylvania or more in general in the USA).
There are many types of soppressata, even quite different from each other, which make it impossible to define a "single recipe or a single production method.
, specific vitamins and minerals.
It is a very caloric food, regardless of the recipe, whose energy derives mainly from lipids, followed by proteins; carbohydrates are absent (or almost), as are dietary fibers. The profile of fatty acids can vary according to the raw material used; by choosing meat and light farmed pork fat, the lipids will be predominantly unsaturated. Conversely, by using homemade heavy pork and pork fat, saturated lipids can be more abundant. The proteins are of high biological value, that is, they contain all the essential amino acids in the right quantities and proportions compared to the human protein model.
The brawn is rich in cholesterol. Made in a workmanlike manner, it does not contain lactose and gluten. However, some commercial suppressed can be enriched with powdered milk derivatives, which is useful for ensuring the right consistency during aging, preventing the food from dehydrating and lightening (higher yield). Soppressata is rich in purines and histamine.
Among the vitamins, there are excellent levels of water-soluble B group, including above all thiamin (vit B1), riboflavin (vit B2), niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12). As far as minerals are concerned, the concentrations of phosphorus, iron and zinc are appreciable. Sodium is excessive.
makes it totally inadequate for the diet of the obese and, in general, in the low-calorie diet for weight loss.
The lipids, which in commercial products we have seen to be mainly unsaturated, still have a consistent fraction of saturated chains; what's more, cholesterol is abundant. These two characteristics make the soppressata unsuitable for the diet against hypercholesterolemia. Note: we also remember that heavy domestic pigs may have a higher concentration of saturated fatty acids.
The richness of peptides with high biological value makes it a good source of essential amino acids, even if the overall nutritional properties require a frequency and an average portion of consumption of little entity.
The water-soluble vitamins of group B, of which meat is rich, play the essential role of coenzymes in cellular processes. The richness in iron can be of help in the prevention or treatment of iron deficiency anemia - frequent in fertile and pregnant women, in marathon runners, etc. - but we remind you once again that the frequency of consumption and the recommended portion are not relevant. Phosphorus, rarely lacking in the Western diet but of which the sausage is rich, is very important both for the structure of the bones (hydroxyapatite) and the nervous material (phospholipids). Zinc is a powerful antioxidant.
Suppressata contains too much sodium. This, contained in table salt, constitutes a potential risk factor for the onset and aggravation of primary arterial hypertension. Furthermore, it can be related to gastric discomfort such as stomach acid, gastritis, etc.
Due to the excess of purines, soppressata must be avoided in the diet against hyperuricemia and gout. Furthermore, it is a very abundant source of histamine, which makes it inadequate to the nutritional scheme for this food intolerance. It has no contraindications in the diet. celiac disease. On the other hand, if it is commercial, it may contain powders deriving from milk and therefore lactose; here it should also be excluded from the diet for intolerance to milk sugar or allergy to proteins of the same ingredient.
The soppressata is not very digestible; for this reason it is necessary to exclude it from those suffering from gastric diseases such as: dyspepsia, stomach acidity, gastroesophageal reflux disease, gastritis, peptic and duodenal ulcer.
It should also be noted that raw soppressata is a food with a high risk of bacterial contamination and parasitic infestation. This characteristic, which must discourage especially pregnant women and immunosuppressed subjects, dangerously increases the risk of infection with Clostridium botulinum And Listeria monocytogenes, and the risk of infestation with Toxoplasma gondii. The C. botulinum produces a neurotoxin which, if not countered in time, can be lethal. There L. monocytogenes and the T. gondii on the other hand, they are teratogenic, responsible for spontaneous abortion, neurological delays and fetal death during pregnancy.
Many commercial sausages may also contain preservatives called nitrates - mostly sodium or potassium. These, when combined with food proteins during digestion, can give rise to nitrosamines, potentially carcinogenic factors. It is therefore a good idea to make sure that the soppressata does not contain any and, in any case, consume it in moderation to lower the risk of stomach and intestinal cancer. A good habit to further reduce the risk related to nitrates is to associate the food that it contains them - in the same meal - to other foods rich in vitamin C (citrus fruits, kiwi, lettuce, parsley, peppers, etc.).
It cannot be integrated into the diet of vegetarians, vegans or observers of the Muslim, Jewish, Hindu and Buddhist religions.
The average portion of soppressata is 50 g (about 250 kcal) and the frequency of consumption is occasional.
; some are cut with a knife point and larded - fat into cubes - others are ground. Note: there are some variants of beef and sheep, but they are not very common.For the soppressata from Basilicata, a selection of cuts that are not too high or of average quality are used, such as ham, shoulder, cut-outs from the belly and tender lard.
After the meat has been prepared, the seasonings are added: salt or half salt, whole grains of black pepper - possibly crushed - and dried peppers - paprika. The addition of red wine may depend on the recipe, the curing times and the size of the soppressata. Then, mix everything together. Note: the dough cut with a knife does not "row" like that of salami.
This is followed by stuffing into clean natural casing - from pig's caecum or other pieces, suitably overturned - or synthetic cellulose, then tied with string and pierced with a needle. Note: the size of the casing changes considerably according to the production area and the type of soppressata you want to obtain.
At this point, the soppressata is left to dry in dark rooms at adequate humidity and temperature - preferably equipped with a fireplace, to regulate the climate - from three weeks to three months, depending on the size. They do not hang like salamis, but are stacked in boxes or baskets, placed one on top of the other, to exert the necessary pressure.
They are ready when the weight decreases and stabilizes at 70% of the original. They can then be eaten plain or preserved in extra virgin olive oil. Some people smoke them or dip them in lard - instead of oil.
, tendons, nose, tongue etc. - and flavored with spices, parsley and lemon peel
