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Coal Region recipes · Italian American Table

Soupies

Also known as: Coal Region cured sausage

A local name for dry-cured soppressata-style sausage, often made with pork or venison and shared in thin slices.

A whole dry-cured soupie on its foil wrapper, the cut end showing a deep-red interior.
A whole dry-cured soupie on its foil wrapper, the cut end showing a deep-red interior. Schuylkill Hub
Heritage Italian American and Kulpmont tradition
Time Ready to serve
Yield As needed

Ingredients

Check off as you cook.

Method

  1. For safe home serving, purchase a properly cured sausage from a reputable local producer.
  2. Slice it paper-thin and let it lose its refrigerator chill for 15 minutes.
  3. Serve simply with provolone, peppers, and bread.

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In the glossary
Soupies · SOO-peez
Cultures & peoples
Italians

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