Soppressata is a traditional Italian dry salami made from pork shoulder and fatback. It is a coarsely ground sausage that is flavored with garlic, black pepper, and red pepper flakes. Soppressata is typically cured for 4-6 weeks, but it can be cured for up to a year or more.

Soppressata is a delicious and versatile sausage that can be enjoyed on its own, sliced on a sandwich, or added to a variety of dishes. It is also a great addition to a charcuterie board or antipasto platter.

If you are looking for a delicious and authentic soppressata recipe, look no further! This recipe is easy to follow and produces a delicious, flavorful salami that will be sure to impress your friends and family.

Ingredients:

  • 5 pounds pork shoulder, coarsely ground
  • 1 pound pork fatback, coarsely ground
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground fennel
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup dry white wine
  • 1/4 cup pork casing

Instructions:

  1. In a large bowl, combine the pork shoulder, pork fatback, salt, black pepper, red pepper flakes, garlic powder, fennel, and nutmeg. Mix well.
  2. Add the white wine and mix until the mixture is well-combined.
  3. Stuff the sausage mixture into the pork casings.
  4. Prick the casings with a needle to prevent air pockets.
  5. Hang the sausages in a cool, dry place to cure for 4-6 weeks.
  6. Once the sausages are cured, slice and enjoy!

Tips:

  • If you cannot find pork casings, you can use a collagen casing instead.
  • To speed up the curing process, you can place the sausages in a dehydrator set at 120 degrees Fahrenheit for 2-3 days.
  • Soppressata can be stored in the refrigerator for up to 2 weeks.

Troubleshooting:

  • If your soppressata is too dry, you can add a little bit of olive oil to the mixture before stuffing it into the casings.
  • If your soppressata is too salty, you can soak it in water for a few hours before slicing and serving.

Enjoy!

Nutritional Information:

  • Serving size: 1 ounce
  • Calories: 150
  • Fat: 10 grams
  • Protein: 15 grams
  • Carbohydrates: 0 grams

Preparation Time:

  • 1 hour

Cooking Time:

  • 4-6 weeks

Total Time:

  • 1 hour + 4-6 weeks

Soppressata is a delicious and versatile Italian dry salami that can be enjoyed on its own, sliced on a sandwich, or added to a variety of dishes. It is also a great addition to a charcuterie board or antipasto platter.

This recipe is easy to follow and produces a delicious, flavorful salami that will be sure to impress your friends and family.

5/5 - (1 vote)

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