Soppressata
Soppressata is an Italian dry salami. Although production is widespread across Italy, it's most commonly associated with regions in the south. This recipe will guide you through the process of making your own homemade Soppressata.
Ingredients - Serves 10
- Hog casings - 10 feet
- Bactoferm f-rm-52 - 1/2 teaspoon
- Red wine - 1/2 cup
- Garlic - 3 cloves, minced
- Black pepper - 1 tablespoon
- Dextrose - 1 tablespoon
- Cure #2 - 1 teaspoon
- Salt - 3 tablespoons
- Pork back fat - 1 pound
- Pork shoulder - 5 pounds
Let's Get Started
- Cut the pork shoulder and back fat into small pieces that will fit into your grinder.
- Mix the pork, fat, salt, Cure #2, dextrose, black pepper, garlic, and red wine together in a large bowl.
- Dissolve the Bactoferm F-RM-52 in a small amount of distilled water and add it to the meat mixture.
- Grind the meat mixture through a medium plate into a large bowl set in ice.
- Stuff the meat mixture into the hog casings and tie off the ends.
- Hang the sausages in a cool, humid place to ferment for 2 days.
- After fermentation, hang the sausages in a cool, dry place to age for at least 2 months before eating.
Dietary Info
- Dish Type: Snack
- Prep Time: 60 minutes
- Cook Time: 0 minutes
- Calories: 200
- Fat: 15g
- Carbs: 1g
- Protein: 14g
- Sodium: 620mg
- Sugar: 0g
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