What it is
A smoked Irpinian soppressata traditionally made in Avellino province, using two parts lean pork such as ham and filet to one part fat, aged about one month.
Origin place card
The source ties the product to Irpinia in the province of Avellino.
Verified history
The official sheet documents a still-artisanal process and describes the product as traditional, but does not give an early documentary date. Treat this as source-supported tradition/history from Regione Campania — Soppressata irpina; the current evidence does not independently establish a founder, precise origin date, first attestation, or archival origin beyond that source framing.
Local hypothesis
Irpinia’s variant should be read through smoke: oak wood, ventilated rooms and a compact mountain salume form.
Local legend / oral tradition
No legend documented; the tradition is artisanal smoke and local production.
Ingredients
Two parts lean pork such as ham and filet, one part fat, salt, aromas, natural casing. Source-supported detail: Si tratta di un salume affumicato, molto pregiato, la cui preparazione si basa ancora su tradizionali lavorazioni artigianali e utilizza diverse parti del maiale: due parti di carne magra, il prosciutto e il filetto, e una di grasso.
Method
After slaughter and frollatura, grind and season the pork, stuff into natural casing, smoke with oak wood in traditional rooms, then age about a month in ventilated rooms. Source-supported detail: La stagionatura, poi, dura circa un mese e anch'essa deve avvenire in locali opportunamente areati.
Ritual / calendar
Una volta macellato, il maiale viene frollato, tritato e condito con sale e aromi, per poi essere insaccato in budello naturale.
Why travel for it
Irpinia becomes legible through oak smoke and the old habit of making salume fit mountain rooms and winter weather.
Recreate-it pathway
Producer-only technical recovery; do not publish a home smoking/curing recipe until safety conditions are established.
Editorial warning
Preserve the Irpinian identity: oak-wood smoke, one-month ageing and truncated-cone shape distinguish it from other soppressate.
Fieldwork questions
Which oak woods and smoking rooms are used today? How do forms vary across Irpinia?
Photo brief
Oak smoke, ventilated ageing room, truncated-cone form, Avellino hills.