<Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (March 2009) (Learn how and when to remove this template message) </Td> </Tr> <P> Soppressata is an Italian dry salami . Even if there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria . It is part of southern Italian cultural heritage, much more than in the north, that locals (especially in the smaller rural towns) will still slaughter the pig themselves and make their own soppressata, along with other cured meats as a tradition: nothing goes to waste . Soppressata is sometimes prepared using ham . </P> <Ul> <Li> Soppressata preparation </Li> <Li> <P> Grinding the meat </P> </Li> <Li> <P> Preparing the meat for seasoning </P> </Li> <Li> <P> Seasoning the meat before casing </P> </Li> </Ul> <Li> <P> Grinding the meat </P> </Li>

What's the difference between salami and sopressata