topping-meat
Soppressata / spicy salami
Coarse-ground cured salami; spicy soppressata for diavola.
- Origin
- Italy
About
Soppressata picante (spicy soppressata) is the canonical Neapolitan diavola topping — coarse-ground pork salami seasoned with paprika and crushed Calabrian chili, sliced 2 mm thick. Slice and lay over the cheese before the bake; the heat curls the slices and renders some fat into the pie. Sweet soppressata, calabrese, or finocchiona work for non-spicy variations.
Substitutes
- Cup-and-char pepperoni — American cousin; different spice profile