The Underground Food Collective and Underground Meats is a group of people who love food and sharing it with friends and family. In fact, they have been cooking and producing sustainable local food for years. They focus on supporting area farmers and growers. Underground Meats started small, building off catering events, pop-up dinners, and word-of-mouth to open a couple restaurants, a catering facility, a meat/charcuterie production facility and a butcher shop. In particular, Soppressata is an Italian dry salami. Notably, there are many variations, although two principal types are made. A cured dry sausage typical of Basilicata, Apulia, and Calabria. And a very different uncured salame, made in Tuscany and Liguria.