Description
Soppressata is a flavorful Italian dry-cured salami known for its bold, savory taste. Made from high-quality pork, this traditional delicacy is seasoned with spices and air-dried to perfection.
Ingredients
Scale
- 2 lbs pork shoulder (or pork butt)
- 1/2 lb pork fatback
- 2 cloves garlic, minced
- 1 tsp fennel seeds
- 1 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/4 tsp crushed red pepper
- 1/4 cup white wine (optional)
- 1/4 cup salt
- Sausage casings (natural hog casings or collagen casings)
Instructions
- Prepare the Meat: Cut the pork shoulder and pork fatback into small cubes, ensuring a good mix of lean and fat.
- Season the Meat: In a large bowl, combine the pork cubes with garlic, fennel seeds, black pepper, red pepper flakes, crushed red pepper, salt, and wine. Mix thoroughly to coat the meat evenly.
- Stuff the Sausage: Rinse the sausage casings thoroughly. Stuff the seasoned meat mixture into the casings, being careful not to overstuff to avoid breakage. Tie the ends of the casings tightly.
- Dry the Soppressata: Hang the sausage in a cool, dry, and well-ventilated area for about 4-6 weeks, or until the salami has dried and hardened to your preference.
- Serve: Slice thinly and serve on charcuterie boards, in sandwiches, or as an appetizer with olives and cheese.
Notes
- Soppressata is often made in a variety of styles, from mild to spicy. Adjust the amount of red pepper to suit your taste.
- Ensure a cool, dry environment for curing to avoid spoilage.
- If you don’t have a curing chamber, consider using a dedicated refrigerator with temperature and humidity control for the best results.
- Prep Time: 30 minutes
- Cook Time: 4-6 weeks
- Category: Appetizer
- Method: Curing
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approximately 1 oz)
- Calories: 150
- Sugar: 0g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Soppressata