Soppressata

You can't help but try and sort out your favorites, learning to identify pancetta, bresaola, soppressata and mortadella. ❋ Unknown (2011)

This salad can easily be adapted to your liking by adding or substituting ham, salami, or soppressata, or other Italian cheeses and cured meats. ❋ Ron Douglas (2010)

• Slices of dried salami or soppressata the small ones that are about 1 inch in diameter served with the little French pickles called cornichons. ❋ Kate McDonough (2010)

The testers also wielded the slicing knives and santokus against ham, tough-skinned soppressata, and tender, stringy pot roast to see which had the sharpness and control to produce thin slices, and used utility knives on raw sausage, peppers, and onions. ❋ Unknown (2009)

I followed with a soppressata di polpo, a terrine of uber thinly sliced octopus with a sensuous olive and caper vinaigrette. ❋ Unknown (2009)

A sandwich made with prosciutto di Parma or house-made soppressata may cost a dollar or two more, but it's more than worth it ❋ Unknown (2003)

Look for salumi from high-quality, high-cost purveyors: Volpi or Oldani salami from St. Louis, dried sausage and soppressata from Alps Provisions in Queens, prosciutto di Parma, imported mortadella studded with pistachio nuts. ❋ Unknown (2003)

We tested the soppressata and cheese in puff pastry, a quick appetizer or lunch dish using store-bought puff pastry dough. ❋ [email protected] (Stacy Finz (2011)

In these rarefied, wood-fired precincts, pizzas are draped with hot soppressata and salami piccante, and spicy pizza alla diavola is popular. ❋ By JULIA MOSKIN (2011)

I'm talking first rate soppressata, coppa, guanciale, finocchiona, pancetta and even lardo, that decadent Tuscan specialty that makes you feel guilty but tastes so good. ❋ Larry Olmsted (2011)

Start with the grande selezione di salumi, with its dizzying array of cold sliced pork: three kinds of prosciutto (from Emilia-Romagna, San Daniele, and Iowa), a couple of respectable salamis from Berkeley, and a fine Long Island City soppressata (who knew?). ❋ Shauna Lyon (2010)

The sweet sausage and the spicy soppressata and capicola went together very well and the ham added some extra porky goodness. ❋ Unknown (2010)

Alexia, a pie that comes with sauce, sweet Italian sausage, spicy capicola, ham, and soppressata, along with mozzarella, fontina and Parmigiano-Reggiano as well as some dried oregano and fresh basil. ❋ Unknown (2010)

A classic combination of tomatoes, fresh basil, thyme and oregano, kalamata olives, feta and slices of soppressata, it was elegant and beautiful. ❋ Amy Sherman (2010)