Soppressata is a type of Italian salami that is typically made with pork and a variety of spices. It is a traditional cured meat product from the southern regions of Italy, particularly Calabria and Puglia. It’s usually made with pork shoulder and belly and seasoned with garlic, salt, pepper, and other spices. Soppressata can be either sweet or spicy, depending on the recipe, and it’s usually hung and aged for several weeks to develop its characteristic flavor and texture.
- 5 lbs of pork shoulder and belly, cut into small pieces
- 2 tbsp of salt
- 2 tsp of sugar
- 2 tsp of black pepper
- 1 tsp of hot pepper flakes
- 1 tsp of fennel seeds
- 4 cloves of garlic, minced
- 1/4 cup of red wine
- Natural pork casings
- Mix the pork, salt, sugar, black pepper, hot pepper flakes, fennel seeds, garlic, and red wine in a large bowl.
- Using a meat grinder, grind the mixture twice using the fine plate.
- Stuff the mixture into the pork casings, and twist to form links.
- Hang the soppressata in a cool, well-ventilated area for 2-3 weeks to dry and cure. The temperature should be between 60-65F (15-18C) and the humidity between 60-70%.
- Once the soppressata has reached the desired texture and dryness, remove the casings, slice, and enjoy.
- Keep it in the refrigerator for up to 3 months, or freeze it for up to 6 months.
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