Soppressata Recipe
Indulge in our artisanal Soppressata, a delightful Italian dry-cured salami crafted from the finest cuts of pork. Seasoned with a blend of aromatic spices and a hint of red wine, this savory delicacy offers a rich, robust flavor that melts in your mouth. Perfectly sliced and served with crusty bread and a side of tangy pickles, it's an irresistible addition to any charcuterie board or a satisfying snack on its own.
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Ingredients
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Soppressata Ingredients
Method
Soppressata Preparation
- 1
Prepare the Meat
Cut the pork shoulder and fatback into small cubes and place them in a large mixing bowl.
- 2
Add Seasonings
Add minced garlic, red wine, salt, black pepper, crushed red pepper flakes, and sugar to the bowl. Mix thoroughly using your hands or a spoon until the meat is well coated with the seasonings.
- 3
Stuff the Casings
Rinse the hog casings in cold water and soak them in water for about 30 minutes. Fit a sausage stuffer with the casing and fill it with the meat mixture, being careful not to overstuff.
- 4
Tie Off the Sausages
Once filled, twist the sausage into 12-inch links and tie off the ends securely with kitchen twine.
- 5
Dry the Soppressata
Hang the sausages in a cool, dry place (ideally around 60°F with 70% humidity) for 2-4 weeks to cure, or until firm to the touch.
