Soppressata is an Italian dry-cured salami of coarsely chopped pork and fat, seasoned boldly — often with garlic, black pepper, wine and, in southern styles, fiery chilli — then stuffed into a casing, sometimes pressed flat, and air-dried for weeks to months. Sliced into thick coins it eats tangy, garlicky and intensely savoury, its rustic pebbly grain of deep-red meat and ivory fat coarser and chunkier than fine-grained Milano salami. It exists in two quite different families: a refined, gently spiced northern type and a coarse, peppery, often hot southern (Calabrian) one.