Soppressata di Gioi

Soppressata di Gioi is an artisanal cured meat produced in the small village of Gioi in the heart of Cilento. Unique in its kind, it is a white, unsmoked soppressata without chili pepper, crafted from noble cuts of pork mixed with lard and seasoned solely with salt and black pepper.

The aging process takes place in natural cellars carved into tufa rock for at least 40 days, during which the cured meat develops its delicate and refined flavor. Production is extremely limited: only a few families in Gioi keep this tradition alive.

A Slow Food Presidium, Soppressata di Gioi is considered one of the rarest and most prized cured meats of Southern Italy.