In Cilento area, in the province of Salerno and in the close municipalities you produce a smoked salami very tasty: the Soppressata. It is produced traditionally only in the wintertime, by using lean porks meats o 1st quality, hand cut with the knife blade and then seasoned with salt and pepper and more rarely with hot pepper and wild fennel. The mix is kneaded several times to amalgamate the ingredients enough, it is left resting for a few minutes and then put in the natural gut. The soppressata produced in Gioi Cilento, a particular municipality in Cilento area, is featured by a unique quality: it is the only "larded" salami of Campania region. In fact, during the sacking, a lard filet is put inside along with a unique piece of lard of the same length as the gut's. The period of seasoning is about 40 days and is to occur in not so windy rooms; the soppressata then is smoked by fire powered by wood, so that the smoke exhalt the featuring taste of pork meat and wisely parcelled spices. The finished product is as big as 8-10 cm of diameter and 15-q8 cm of length, a brown-red color with a white heart inside and can be preserved in oil or more rarely fat lard, by maintaining fresh for the whole summer period.
