Soppressata Recipe

Partially freeze pork shoulder and pork back fat for 30–45 minutes until firm but not rock-hard; this makes grinding easier and helps keep a coarse texture.

Trim silver skin and any large connective tissue from the shoulder. Cut both meat and fat into 1–1.5 inch cubes that will fit your grinder.

In a small bowl combine kosher salt and Prague #1 curing salt; mix thoroughly so curing salt is evenly distributed.

In a separate bowl combine coarsely ground black pepper, sweet paprika, crushed red pepper flakes, toasted crushed fennel seeds, minced garlic, and dried oregano; stir to evenly combine.

Set up a meat grinder with a 6–8 mm (medium-coarse) plate. Chill the grinder parts and a bowl in the freezer for 10–15 minutes to keep everything cold.

Grind the chilled pork shoulder through the plate into a cold bowl, then grind the chilled pork fat separately using the same plate. Keeping fat and lean cold and separate helps control texture.

Transfer ground meat and fat to a large mixing bowl. Sprinkle the mixed salts evenly over the meat and mix briefly by hand to ensure even contact (about 1 minute).

Add the spice mixture and nonfat dry milk powder (if using). Mix by hand or with a paddle on low speed until spices are evenly distributed (2–3 minutes).

Slowly add the red wine (or cold water) while continuing to mix. Mix until the mixture becomes tacky and binds together (3–5 minutes). Proper binding ensures the soppressata will hold when sliced.

Soak and rinse hog casings thoroughly: run water through them and leave them in warm water for 30 minutes before use. Slide casings onto the nozzle of a sausage stuffer, leaving a few inches hanging to tie off.

Fill a stuffer hopper with the seasoned meat. Tie a knot at the end of the first casing portion, then gently stuff to form 2–3 inch diameter logs. Avoid large air pockets; if one forms, prick with a sterile needle and press out air.

Leave about 10–12 inch intervals between links and tie off each link with butcher twine. For a traditional soppressata shape, you can form single long logs and press them flat after partial cure (see next step).

Place stuffed sausages on a tray in a refrigerator for 12–24 hours to allow cure and flavor to develop and for casings to dry slightly.

If you prefer a flatter, pressed soppressata, after 12–24 hours place the links in a pressing board or between rigid boards wrapped in plastic and apply moderate weight (5–10 lb) for 8–12 hours in a cool environment (refrigerator). Remove pressure and proceed to hanging.

Hang sausages in a controlled drying environment: 55–60°F (13–16°C) with 70–80% relative humidity is ideal. If you don't have a curing chamber, use a cool basement or wine fridge with humidity control.

Allow to dry until they lose approximately 30% of their initial weight — typically 3–6 weeks depending on thickness and conditions. Inspect daily for excessive mold or soft spots. A fine white mold is normal and can be wiped with a cloth dipped in diluted vinegar if desired.

When the soppressata has lost ~30% weight and is firm to the touch, remove it from the drying chamber. Rinse lightly if surface has been wiped, and pat dry.

Slice thinly across the grain and serve at room temperature. Store wrapped in butcher paper in the refrigerator for several weeks or vacuum-sealed for longer storage.