Soppressata di Gioi
Gioi Soppressata
A soppressata already noted in an 1835 agricultural text, made only from the prime cuts: fillet, thigh, loin and shoulder.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Gioi, Cilento, province of Salerno.
How it is made
The meat is finely minced, seasoned with salt and pepper and sometimes chilli and wild fennel, mixed carefully and rested about ten hours before casing.