Soppressata Recipe
Recipe information
Make Soppressata in just 30m. Indulge in our exquisite Soppressata, a premium Italian cured salami crafted from select cuts of pork, seasoned with a symphony of robust spices and herbs. Each slice reveals a perfect balance of rich flavor and a delicate, melt-in-your-mouth texture, making it an irresistible addition to your charcuterie board or a flavorful companion to crusty artisan bread. Experience the authentic taste of Italy with every bite!
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Ingredients
Meat and Spices
Preparation and Curing
1. Prepare the Meat
Cut the pork shoulder and fatback into small chunks and mix them together in a large bowl.
2. Season the Mixture
Add minced garlic, black pepper, red pepper flakes, salt, and white wine to the meat mixture. Mix well until evenly combined.
3. Stuff the Casings
Soak the hog casings in water for about 30 minutes. Rinse them thoroughly and fit them onto a sausage stuffer. Stuff the meat mixture into the casings, ensuring there are no air pockets, and tie the ends securely.
4. Cure the Soppressata
Hang the stuffed sausages in a cool, dry place (ideally around 15-20°C) for about 2-4 weeks to cure. Ensure good air circulation and maintain humidity levels.
5. Check for Doneness
After the curing period, check the soppressata for firmness and dryness. It should feel firm to the touch. If not, continue curing for a few more days.
6. Slice and Serve
Once cured to your liking, slice the soppressata thinly and serve with bread, cheese, and olives.
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