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2009 (UTC) Decide whether in English it is soppressata or sopresata or whatever. In Italian, it is soppressata. Oh, and it is diffused in different forms...

to me too. Unless there really is a Satriale's. I'd love to try their soppressata. —Preceding unsigned comment added by 74.12.3.173 (talk) 03:08, 6 October...

Italy, France, Austria, Spain": I added content to the article regarding soppressata, which is sometimes prepared using ham. Perhaps you could provide some...

and the beef-pork mixture, are actually much bigger differences from soppressata than the grain, the hardness, and the casing, as they're directly responsible...

nothing at all like Capicola, except they happen to be cured meats, soppressata and salami are sauages made with ground meat, panchetta is a pork belly...

and region. For example prosciutto is brahzhoot, capicola is gabagool, soppressata is superset, calamari is galamad, riccota is rigawt, mozzarella is mozzarell...

in Italian. Moreover, there is a mistake in the article: "Cotto" and "soppressata" are not types of salame, but types of "salumi". "Salame" is just one...