Soppressata Irpina is a meat that is typically produced in Irpinia, in the province of Avellino. It is a fumigated meat, very tasty, and its preparation is still based on traditional handmade preparation utilizing various parts of the pig: two parts of lean meat, the ham and the filet, and one of fat. Once butchered, the pig is ground and seasoned with salts and aromas, it is then shaped with natural intestine.
The fumigation is a fundamental step to guarantee the organoleptic characteristics of the product: it’s fumigated with oak wood, in traditional establishments, to give it the typical aroma of smoke. It is aged for about a month in aerated areas.
The result if a meat that to this day still has a natural and genuine but at the same time sophisticated flavour.
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