Diano Valley Soppressata and Sausage

Slow Food Presidium

Italy

Campania

Cured meats and meat products

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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.

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The requirement for laborious processing methods carried out by the most experienced butchers means this product is increasingly rare to find, even in the local area. The progressive decline in farming in the region is making the situation even more difficult.
The Presidium unites local butchers and farmers that continue to produce the sausage and soppressata according to traditional methods and that use pork from local farms that feed their animals with at least 60% locally produced feed and do not use feed containing GMOs. The key objective is to enhance local agricultural production through these products and relaunch a local economy linked to the entire production chain of pig farming.

Production area
Atena Lucana, Buonoabitacolo, Caggiano, Casalbuono, Monte San Giacomo, Montesano sulla Marcellana, Padula, Pertosa, Polla, Sala Consilina, San Pietro al Tanagro, San Rufo, Sant’Arsenio, Sanza, Sassano and Teggiano municipalities, Salerno Province.

Presidium support by
Diano Valley Mountain Community
Producers

Agriturismo Alvaneta
di Francesco Barra
Contrada Alvaneta
Padula (Sa)
Tel. +39 328 7046591
info@fattoriaalvaneta.it
www.fattoriaalvaneta.it

Norcineria Bianculli
Via Annunziata
Montesano sulla Marcellana (Sa)
Tel. +39 328 1722935
norcineriabianculli@gmail.com

Santo Jacopo Salumi
di Carmine Lisa
Via Hoboken
Monte San Giacomo (Sa)
Tel. +39 328 8236087
carmine.lisa72@gmail.com
Slow Food Presidium Producers’ Coordinator
Antonio Bianculli
Tel. +39 328 1722935
norcineriabianculli@gmail.com

Slow Food Presidium Coordinator
Nerio Baratta
Tel.+39 329 7507810
xnba@xnba.it

The requirement for laborious processing methods carried out by the most experienced butchers means this product is increasingly rare to find, even in the local area. The progressive decline in farming in the region is making the situation even more difficult.
The Presidium unites local butchers and farmers that continue to produce the sausage and soppressata according to traditional methods and that use pork from local farms that feed their animals with at least 60% locally produced feed and do not use feed containing GMOs. The key objective is to enhance local agricultural production through these products and relaunch a local economy linked to the entire production chain of pig farming.

Production area
Atena Lucana, Buonoabitacolo, Caggiano, Casalbuono, Monte San Giacomo, Montesano sulla Marcellana, Padula, Pertosa, Polla, Sala Consilina, San Pietro al Tanagro, San Rufo, Sant’Arsenio, Sanza, Sassano and Teggiano municipalities, Salerno Province.

Presidium support by
Diano Valley Mountain Community
Producers

Agriturismo Alvaneta
di Francesco Barra
Contrada Alvaneta
Padula (Sa)
Tel. +39 328 7046591
info@fattoriaalvaneta.it
www.fattoriaalvaneta.it

Norcineria Bianculli
Via Annunziata
Montesano sulla Marcellana (Sa)
Tel. +39 328 1722935
norcineriabianculli@gmail.com

Santo Jacopo Salumi
di Carmine Lisa
Via Hoboken
Monte San Giacomo (Sa)
Tel. +39 328 8236087
carmine.lisa72@gmail.com
Slow Food Presidium Producers’ Coordinator
Antonio Bianculli
Tel. +39 328 1722935
norcineriabianculli@gmail.com

Slow Food Presidium Coordinator
Nerio Baratta
Tel.+39 329 7507810
xnba@xnba.it

Territory

StateItaly
RegionCampania

Other info

CategoriesCured meats and meat products