Question Number 5
Any of a variety of raw pork salamis made in southern
Italy?
Yes!
The word also shows how frustrating Italian culinary terminology can be: In Tuscany soppressata means a large, slightly gelatinous cooked pork product (for want of a better term) that's made by boning the head and stuffing it with cuttings from the pig, seasoned with spices and herbs, and cooking it. Tuscan soppressata is particular, and you generally asks your guests if they like it before serving it.
