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Ingredients
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Meat
Spices
Curing
Method
Preparation
- 1
Prepare the Meat
Cut the pork shoulder and pork fatback into small chunks. Chill in the freezer for about 30 minutes until firm but not frozen.
- 2
Mix the Spices
In a large mixing bowl, combine kosher salt, ground black pepper, crushed red pepper flakes, Calabrian chili paste, garlic powder, and fennel seeds.
- 3
Combine Ingredients
Add the chilled pork shoulder and fatback to the bowl with the spices. Mix thoroughly until the meat is well coated with the spice mixture.
Curing Process
- 4
Add Curing Salt
Sprinkle the curing salt over the meat mixture and mix well to ensure even distribution.
- 5
Incorporate White Wine
Slowly pour the white wine into the meat mixture and mix until fully incorporated. This will help with flavor and moisture.
- 6
Stuff the Casings
Rinse the natural hog casings under cold water to remove any salt. Stuff the casings with the meat mixture, being careful not to overstuff. Tie off the ends of the casings.
Curing and Drying
- 7
Curing
Hang the stuffed casings in a cool, humid place (around 55°F/13°C and 70% humidity) for 2 to 3 weeks to dry and cure.
- 8
Check for Readiness
Check the soppressata periodically. When it feels firm to the touch and has lost about 30% of its weight, it is ready.
- 9
Storage
Once cured, store the soppressata in the refrigerator or vacuum seal it for longer storage.
