Soppressata di Calabria is a traditional Italian cured meat originating from the Calabria region in southern Italy. It is made from coarsely ground pork, seasoned with spices such as black pepper, garlic, and sometimes red pepper flakes, giving it a distinctive flavor. The meat is then stuffed into natural casings and pressed to create a flat shape, which is where the name "soppressata" comes from, meaning "pressed." This salami is typically aged for several months, allowing the flavors to develop fully. Soppressata di Calabria is often enjoyed sliced thinly and served as part of antipasto platters, in sandwiches, or paired with cheeses and olives.