Stories from the shop
Sopressa, soppressa or soppressata?
Sopressa with one p, soppressa with two, soppressata: they aren't the same word, and soppressata isn't the same salume. Why we spell it this way here.
Salumeria Miatto
Our tag says “sopressa”, with just one p. It isn't a typo.
Just one p, the way it's said
In the Treviso dialect double consonants aren't pronounced, so they aren't written either: that's why the Prosecco Consortium, when it writes about the salume of the hills, calls it “sopressa”. The Veneto Region, in its list of traditional food products, writes it with an accent: “soprèssa trevigiana” (Regione Veneto).
In Italian you often find “soppressa”, with two p's. It's the same thing, spelt the Italian way.
Soppressata is something else
Soppressata, with the “-ta” at the end, is a different salume: it's made mainly in central and southern Italy, and the one from Calabria is a DOP, a protected designation of origin (Wikipedia). In Tuscany, what's more, “soppressata” is one of the names for coppa di testa, which is made by boiling the pig's head and isn't cured (Wikipedia).
So if you're looking for Venetian sopressa, look for the word with one p or with two, but without the “-ta”.
Ours
Ours is a Treviso sopressa, from Santa Lucia di Piave, and we make it in three ways: the sopressa, the sopressa all'aglio and the sopressa investida, with the fillet in the middle. It's spelt with one p, but at the counter you can call it whatever you like.
