PART ONE of a THREE PART PORK SERIES

Special thanks to the Infusino family for allowing me into their home
and to share in such an important annual tradition with them.

Soppressata is an Italian dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Puglia and Calabria, and a very different uncured salami, native to Tuscany and Liguria. Each of these varieties qualifies for prodotto agroalimentare tradizionale (PAT) status.

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