Soppressata Recipe

Chill and sanitize

Chill meat, fat and grinding plates in the freezer for 30–45 minutes so the mixture stays cold during grinding. Clean and sanitize work surfaces, grinder, mixers and tools. Rinse soaked hog casings under running water until clear; keep submerged in cool water.

Toast and crack spices

In a dry skillet over medium heat, toast fennel seeds and whole black peppercorns until fragrant, about 2–3 minutes. Remove and let cool. Lightly crack peppercorns with a mortar and pestle or rolling pin; leave some coarse pieces for texture. Lightly crush fennel seeds; do not turn to powder.

Grind meat and fat

Pass the chilled pork shoulder through a coarse 8–10 mm grinding plate into a chilled bowl. Follow with the fatback through the same plate. Keep the bowl over a bed of ice to keep mixture cold (below 50°F / 10°C).

Combine seasonings

In a small bowl combine kosher salt, Prague powder #1, sugar, cracked black pepper, toasted cracked fennel seeds, red pepper flakes and dried oregano. Mix thoroughly so curing salts and spices are evenly distributed.

Mix meat with seasonings

Sprinkle the seasoning mix evenly over the ground meat. Add chilled red wine. Using clean hands or a paddle on low speed, mix thoroughly for 3–5 minutes until the mixture becomes tacky and the cure is evenly distributed. Do not over-warm the meat; keep it chilled. Taste is not safe to sample because of curing salt; instead, check for even distribution of spices visually.

Prepare casings and stuffer

Fit sausage stuffer with appropriate-sized tube (matching 36–40 mm casings). Slide a length of casing onto the tube, leaving a tail of a few inches. Tie a knot at the far end of the casing with butcher's twine or leave tied if you prefer closed ends.

Stuff the soppressata

Fill the casing firmly but without excessive pressure to avoid large air pockets. Maintain a consistent diameter and leave a 6–8 inch hanging tail between links if making multiple. Twist into 12–14 inch lengths or tie off with twine to desired size. While stuffing, periodically prick obvious air pockets with a sterilized needle and press out air to avoid voids.

Optional pressing

For traditional soppressata, press each link to flatten them slightly. Place links between boards or in a soppressata press and apply moderate pressure so they flatten to about 1–1.5 inches thick. Pressing can be done for 12–24 hours in a cool environment (50–55°F / 10–13°C). If you skip pressing, proceed to fermentation; shape will be cylindrical rather than flattened.

Ferment for tang

Hang the sausages in a fermentation chamber or warm humid place at 20–24°C (68–75°F) with 80–90% relative humidity for 24–48 hours to allow beneficial cultures (or use a starter culture per manufacturer instructions). This step develops the typical tang. Monitor pH if possible; target pH is around 5.2–5.3 after fermentation.

Dry-cure

Move sausages to a curing/drying chamber set to about 12–15°C (54–59°F) and 70–75% relative humidity. Hang for 3–6 weeks until sausages have lost 30–40% of their initial weight (depending on thickness). Check weekly for even drying, any signs of undesirable mold (slimy, colored), and ensure good air circulation. White powdery bloom (Penicillium nalgiovense) is acceptable; if desired, you can lightly wipe with a cloth dipped in 1:5 vinegar:water solution to control unwanted molds.

Rest and assess

Once target weight loss (30–40%) is reached, remove soppressata from the chamber and let rest in cool, dry place for 24 hours. Assess texture and flavor; it should be firm, slightly springy, and aromatic.

Slice and serve

Chill slightly for easier slicing. Slice thin on a bias and serve at room temperature as part of an antipasto platter, in sandwiches, or with cheeses and olives.

Storage

Store whole, unopened soppressata in the refrigerator for up to 3 months, or vacuum-sealed in the freezer for up to 6 months. Once cut, wrap tightly and keep refrigerated for up to 2 weeks.