"soppressata" meaning in English

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    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "soppressata"
      },
      "expansion": "Italian soppressata",
      "name": "bor"
    }
  ],
  "etymology_text": "From Italian soppressata.",
  "forms": [
    {
      "form": "soppressatas",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
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      "args": {
        "1": "-",
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      "expansion": "soppressata (usually uncountable, plural soppressatas)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
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          "source": "w"
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          "name": "Pages with 2 entries",
          "parents": [],
          "source": "w"
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          "parents": [],
          "source": "w"
        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Sausages",
          "orig": "en:Sausages",
          "parents": [
            "Meats",
            "Foods",
            "Eating",
            "Food and drink",
            "Human behaviour",
            "All topics",
            "Human",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "text": "Coordinate term: sobrassada"
        },
        {
          "ref": "2007 September 12, Marian Burros, “Dining Briefs”, in New York Times:",
          "text": "X-ray-thin crusts have judicious coatings of cheese — robiola, goat cheese, ricotta, sheep cheese — and sparing but flavorful toppings like broccoli rabe, black truffle pâté and soppressata.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Any of various types of Italian dry-cured pork salami."
      ],
      "id": "en-soppressata-en-noun-3Mb70bya",
      "tags": [
        "uncountable",
        "usually"
      ]
    }
  ],
  "word": "soppressata"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "soppressata"
      },
      "expansion": "Italian soppressata",
      "name": "bor"
    }
  ],
  "etymology_text": "From Italian soppressata.",
  "forms": [
    {
      "form": "soppressatas",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "-",
        "2": "s"
      },
      "expansion": "soppressata (usually uncountable, plural soppressatas)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
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        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms borrowed from Italian",
        "English terms derived from Italian",
        "English terms with quotations",
        "English uncountable nouns",
        "Pages with 2 entries",
        "Pages with entries",
        "en:Sausages"
      ],
      "examples": [
        {
          "text": "Coordinate term: sobrassada"
        },
        {
          "ref": "2007 September 12, Marian Burros, “Dining Briefs”, in New York Times:",
          "text": "X-ray-thin crusts have judicious coatings of cheese — robiola, goat cheese, ricotta, sheep cheese — and sparing but flavorful toppings like broccoli rabe, black truffle pâté and soppressata.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Any of various types of Italian dry-cured pork salami."
      ],
      "tags": [
        "uncountable",
        "usually"
      ]
    }
  ],
  "word": "soppressata"
}