The “soppressata” is a salami generally with a large size of about 20 Kg, round and crushed in shape, with a diameter of 10-15 cm, however also smaller “soppressate” can be found. The dough is made of coarse fragments of pork, has a smooth texture, is dark red, and is very fragrant. For the production are selected parts of the neck, head and cheeks of the pig that are cut into pieces not too little. Later, after prolonged cooking, the meat cooked are knead with salt, peppercorns, cloves, nutmeg, cinnamon, coriander, garlic and macis. The whole is left to drain for a few minutes in bags or lines of canvas or jute, or wood boxes, continuing to mix well to facilitate the loss of water. It is then stuffed into fresh bowels. After a cooling time of about 24 hours, the brawn is ready for consumption.
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