Sopressata salami, also known as Sopressa Veneta, is very popular in the Veneto region of northern Italy. This salami has a robust flavor as a result of the generous amount of garlic and other spices that are added to the salami just before stuffing. Most Americans prefer to eat salami that is dry and firm, while northern Italians prefer salami that is moist and soft. This northern Italian salami is best served on the softer side in keeping with tradition.
Check the salami for softness before you purchase. If the salami still gives a little when squeezed, it has not dried out.
Avoid putting your salami in the refrigerator. Salami that is left in the refrigerator for longer than a week will become firm. However, there are some instances in which it is wise to refrigerate the meat. Since kitchens can get above 72 degrees, your salami can actually melt. If you notice the kitchen is hot from cooking, store your salami briefly in the refrigerator to preserve the quality of the salami over time.
Place the Sopressata in a plastic bag to keep in the moisture. Condensation can be an issue, but don’t worry. If the salami becomes sticky it can still be consumed. If stickiness occurs, put it in the refrigerator for a brief time to dry it a bit.
Store the salami on the kitchen counter. However, salami stored in a warmer area like on the kitchen counter will be softer because of temperature.
Place the Sopressata salami away from direct sunlight. While a kitchen counter is suitable for keeping a salami, direct sunlight will melt the salami quickly and reduce the quality.
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Elyse James began writing professionally in 2006 after deciding to pursue a career in journalism. She has written for "The Algonquin Times" as a general assignment reporter and published blogs and articles on Webcitybeat. James holds a Bachelor of Journalism from the University of Ottawa.