Diano Valley Soppressata and Sausage

The butchery tradition of Diano Valley is attested by centuries and has its roots in the agricultural activities of the area, which has long been dedicated to farming and herding. A document dating back to medieval times from the Diano Municipality (now Teggiano), which concerns the sale of edible goods, declares that: “well packaged soppressata and sausage are sold in the quantity of a rotolo (about one kilogram) at the price established by the Catapani (municipal staff in charge of the sale of goods in the town square).”
Surrounded by mountain ranges and situated at a “high-hill” altitude, the climate of this agricultural region plays an important role in determining the quality characteristics of the two cured meat products, and has a positive influence on the curing process.
The laborious processing methods used, to select and process the meat, also characterize the sausage and soppressata. The desired lean and fat cuts of pork are cut manually using a knife: shoulder, belly, loin and ham for the sausage and equal lean meat and lard from the back for the soppressata.
After a drying and curing period of 30-40 days, the product is preserved traditionally in oil or fat, in glass jars or earthenware.

Season

The cured meat products are produced all year, except during the hottest summer months.