Basilicata — the soppressata lucana tradition is strongest in the Matera province. The pressed shape distinguishes it from other southern Italian salami. The sweet-and-hot peperoncino combination is the Lucano hallmark; the fennel seed is the regional marker that differentiates it from the Calabrian version.
Soppressata di Basilicata (or soppressata lucana) is the defining salame of the region — a coarsely ground pork salame made with the lean cuts (shoulder and leg) and spiced with peperoncino (both dried sweet pepper and hot chilli), black pepper, and fennel seeds, stuffed into natural casings and pressed during aging (hence 'soppressata' — pressed). The pressing produces the flattened, irregular shape that distinguishes soppressata from round salami. Two versions exist: dolce (with only sweet peperoncino, black pepper, and fennel) and piccante (with substantial hot chilli). The piccante version is a deeply spiced, assertively flavoured salame unlike anything from northern Italy.
Soppressata di Basilicata piccante sliced has a deep red colour from the peperoncino and a slightly flattened, irregular cross-section from the pressing. The flavour opens with the clean pork sweetness, then the fennel appears, then the peperoncino heat builds slowly and lingers. The fat is evenly distributed through the coarse grind. With Lucano pane di Matera and a glass of Aglianico del Vulture, it is the Basilicata pantry at its most expressive.
The production: course-grind pork shoulder and leg (the fat percentage should be 15-20% — a lean soppressata dries unevenly and becomes too hard). Season with sea salt, coarsely ground black pepper, dried sweet peperoncino (generous), hot peperoncino (to taste), and fennel seeds. Mix well by hand. Stuff into natural hog casings. Tie at 15-20cm intervals. Hang in a cool, ventilated location to dry. Press gently between weighted boards after 24 hours — the pressing begins to flatten the soppressata into the characteristic shape. Continue pressing intermittently for the first week. Age minimum 2 months.
The soppressata piccante of Basilicata is a significant preparation in the Italian salame tradition — less famous than nduja but arguably more complex in flavour. The fennel seed note distinguishes it from Calabrian and Campanian preparations. Serve at room temperature sliced 3-4mm thick; the fat should be white and slightly firm. Used in cooking, it replaces pancetta in soffritti with a completely different, more assertive result.
Meat too lean — soppressata with insufficient fat cracks and hardens unevenly. Not pressing adequately — a round soppressata is not a soppressata; the pressing must begin early and continue through the drying. Using commercial chilli flakes rather than genuine Lucano peperoncino — the dried sweet peperoncino of Basilicata (related to the Senise variety) has a flavour distinct from generic chilli.
Slow Food Editore, Basilicata in Cucina; Giorgio Locatelli, Made in Italy