soppressata
Also known as: soppressata salami, sopressata
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Also known as: soppressata salami, sopressata
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Soppressata is a nutrient-dense cured meat that provides high-quality protein, B vitamins, and essential minerals like zinc and selenium. However, it is high in sodium and saturated fats, so it should be consumed in moderation as part of a balanced diet.
A 100g serving of soppressata contains approximately 400 calories and 26.5g of protein. It is a significant source of complete protein, which is essential for muscle maintenance and repair.
Yes, soppressata is very keto-friendly. With only 1.5g of carbohydrates and 32.5g of fat per 100g, it fits perfectly into a high-fat, low-carb ketogenic lifestyle.
In its traditional form, soppressata is naturally gluten-free as it is made from pork and spices. However, some commercial brands may use fillers or additives containing gluten, so always check the ingredient label.
Soppressata has a bold, savory, and slightly tangy flavor due to the fermentation process. Depending on the variety, it can be 'dolce' (sweet/mild) with hints of black pepper and garlic, or 'piccante' (spicy) with crushed red pepper flakes.
It is most commonly served thinly sliced at room temperature on charcuterie boards with hard cheeses and olives. It can also be used as a premium topping for pizzas, added to pasta sauces, or layered in Italian sandwiches.
Once sliced, soppressata should be wrapped tightly in parchment paper or plastic wrap and stored in the refrigerator, where it will last for 2 to 3 weeks. Whole, uncut dry-cured sausages can last longer in a cool, dry pantry but are best kept refrigerated after purchase.
soppressata is a versatile ingredient found in cuisines around the world. With 400 calories per 100g and 26.5 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →While many natural casings are technically edible, they can be tough or have a powdery mold that affects the texture. It is generally recommended to peel the casing off before slicing and eating for the best culinary experience.
Check for a slimy surface, an uncharacteristically sour or 'off' smell, or the presence of fuzzy green or black mold. While white powdery mold on the casing is normal for dry-cured meats, any discoloration of the meat itself suggests it should be discarded.
Because soppressata is a fermented meat product, it can contain beneficial probiotics that support gut health. However, the amount of live cultures remaining depends on the specific production method and whether the meat was heat-treated.