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.
The cured meat products are produced all year, except during the hottest summer months.
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.
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
di Francesco Barra
Tel. +39 328 7046591
Via Caradonna, 37
Montesano sulla Marcellana (Sa)
Tel. 389 0096459
Santo Jacopo Salumi
di Carmine Lisa
Monte San Giacomo (Sa)
Tel. +39 328 8236087
Tel. +39 328 1722935
Slow Food Presidium Coordinator
Tel.+39 329 7507810