Mentioned in an 1835 agricultural text, Gioi soppressata has a long history. The unusual cured meat is made using only the most prized cuts of pork: fillet, thigh, loin and shoulder. After being finely minced, the meat is seasoned with salt, pepper and sometimes chili and wild fennel, carefully mixed and then left to rest for about ten hours before being packed in natural casings together with a chunk of lardo the same length as the casing. This forms the heart of the soppressata. Aging can be preceded by a light smoking and drying by an open fire.
Production period from September to April, or for as long as the necessary conditions for processing and maturation persist.
Gioi, Cardile, Salento, Stio, Gorga, Orria and Piano Vetrale Municipalities, Salerno Province
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Cilento and Vallo di Diano National Park
via Garibaldi 38
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