Parco Nazionale del Cilento, Vallo di Diano e Alburni

Vallo di Diano sausage and Soppressata

Vallo di Diano sausage and Soppressata
Diano Valley soppressata and sausage
Slow Food Presidium

The main characteristic of these two products is the long and laborious selection and processing method, that is manually done by cutting lean and fat of the meat with the high-end kitchen knife. Then the shoulder, belly, loin and ham, for the sausage, and lean parts and lard from the back, for the soppressata, are shaped with natural intestine. After a drying and curing period of 30-40 days, the product is traditionally stored in oil or fat, in glass jars or earthenware. Both products are Slow Food Presidia.

Further information

The Producers
  Angelo Salvatore Pepe
Others - Caggiano (SA)
  Il Capitano di Giuseppe Morrone
Others - Caggiano (SA)
 Diano Salumi
Others - Monte San Giacomo (SA)
  Santo Jacopo Salumi
Others - Monte San Giacomo (SA)
Agricultural Holdings - Padula (SA)
  Due Gi Cooperativa Lavoro
Others - Sala Consilina (SA)

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