Soppressata

Hi, I thought you might like this article from The Spruce Eats: How to Make Italian Soppressata. Food, wine, and travel writer Kyle Phillips lived in Tuscany and developed his passion and expertise for food and cooking through soppressata. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Perhaps the most popular type of soppressata is the sopressa Vicentina from Vicenza. This dry-cured salami has a round shape and a distinctive herbal flavor with hints of garlic and rosemary. True sopressa Vicentina can only come from certain Northern Italian pigs weighing over 287 pounds. Most people choose to make soppressata with medium-sized hog middles, beef middles, or collagen casings that range from 1. 5 to 3 inches in diameter. Plan ahead, since the sausage will need to cure for over two weeks.

We highly recommend consulting experts and books before attempting to make this recipe if you’re new to curing meat since mishandling can lead to serious foodborne illness. Grind the peppercorns and cloves together with a mortar and pestle or spice grinder. Clean the pork meat well, trimming the tendons and gristle. Chop up the pork meat, lard, and pork side until the mixture will fit into the meat grinder. Add the ground cloves and peppercorns and 4 tablespoons of the salt to the ground meat. Wash the casing well in the vinegar.

Combine the remaining salt and freshly ground black pepper in a small bowl. Dry the casing thoroughly and rub it with the salt and pepper mixture. Use a sausage stuffer to fill the casing, pressing down to expel air. Twist the ends of the casing shut and tie the salami with string. Hang for two to three days in a warm place and then for two months in a cool, dry, drafty spot, where the temperature hovers around 60 F and the humidity level is around 60 to 70 percent. The soppressata is ready to eat when it’s lost about 30 percent of its weight.

I don’t like this at all. This is a guide to some of the most common Italian salamis, cold cuts, and charcuterie. They are often made from pork: salami, prosciutto, and other meats. Food, wine, and travel writer Kyle Phillips lived in Tuscany and developed his passion and expertise for food and cooking through travel.