Homemade Soppressata: A Guide to Making Traditional Italian Salami

Ingredients

  • 5 pounds of pork shoulder
  • 1/4 cup of Kosher salt
  • 1 tablespoon of dextrose
  • 1/2 tablespoon of Cure #2
  • 2 tablespoons of coarsely ground black pepper
  • 1 tablespoon of crushed red pepper flakes
  • 1/2 cup of cold red wine
  • 1/2 cup of distilled water
  • 10 feet of hog casings
  • Butcher's twine

Steps and instructions

  1. Start by trimming the pork shoulder of any gristle or silverskin, leaving the fat intact.
  2. Chop the meat into 1 inch pieces, mix with the salt, dextrose and Cure #2. Place this in the freezer for 30 minutes.
  3. Meanwhile, soak the hog casings in warm water.
  4. Grind the chilled meat through the coarse die into a bowl set in a larger bowl of ice.
  5. Add the black pepper, red pepper flakes, red wine, and water, and mix thoroughly until the mixture becomes sticky.
  6. Stuff the mixture into the hog casings and tie off the ends with butcher's twine.
  7. Hang the sausages in a cool, humid place for 2 to 3 weeks, allowing them to dry until firm.
  8. Once the sausages are firm, they can be stored in the refrigerator and served thinly sliced.

Tools for making

Recipe variations

  • Use a different type of meat, such as beef or a combination of meats.
  • Add additional spices or herbs, such as garlic, fennel seeds, or oregano, to customize the flavor.
  • Experiment with different types of peppers, like smoked paprika or chipotle pepper, to add a smoky or spicy kick.
  • Try different types of wine for added complexity, such as white wine or a specific red wine variety.
  • For a milder flavor, reduce the amount of black pepper and red pepper flakes.
  • Consider adding a touch of honey or maple syrup for a hint of sweetness.
  • Explore using natural casings or collagen casings instead of hog casings.
  • Alter the drying time to achieve a softer or firmer texture.
  • For a meat-free option, use a plant-based protein alternative such as seitan or tempeh, and adjust the seasonings accordingly.

Recipe overview

Get ready to explore the art of homemade charcuterie with this authentic Soppressata recipe. This Italian dry-cured salami, originating from regions of southern Italy, is a perfect addition to any charcuterie board and will delight your guests with its robust and spicy flavor profile. The preparation involves a meticulous process of curing and air-drying, which requires a bit of patience but is worth every minute. Expect a beautifully marbled, coarse ground salami with a balance of heat from the crushed red pepper flakes and the richness of the red wine. Enjoy it thinly sliced, paired with cheese, bread, and a glass of your favorite wine. Let's dive into this traditional culinary adventure!

Common questions

  1. Can I use a different cut of meat instead of pork shoulder? Yes, you can use other cuts of pork such as pork butt or pork belly as a substitute for pork shoulder in this recipe. Just make sure to keep the fat content relatively high for a good texture and flavor.
  2. Can I adjust the amount of spices and seasonings? Absolutely! Feel free to adjust the amount of black pepper, red pepper flakes, and salt to suit your personal taste preferences. However, be cautious when altering the amount of curing agents like Cure #2, as it is important for food safety.
  3. Do I have to use hog casings? Hog casings are traditional for making soppressata, but if you cannot find them or prefer a different casing, you can use other natural casings like sheep or beef casings. Just make sure to adjust the stuffing size accordingly.
  4. How should I store the finished soppressata? Once the soppressata has dried and firmed up, it can be stored in the refrigerator. Wrap it in butcher paper or place it in a breathable storage bag to allow for air circulation.
  5. How long does it take for the soppressata to dry? The drying time can vary depending on the temperature and humidity of your storage area. Generally, it takes around 2 to 3 weeks for the soppressata to dry and reach the desired firmness. Keep an eye on the sausages and check for the desired texture.

Serving dishes and utensils

  • Cutting board - A sturdy surface for trimming and chopping the pork shoulder.
  • Chef's knife - A sharp knife for cutting the pork shoulder into 1 inch pieces.
  • Meat grinder - A grinder with a coarse die attachment for grinding the meat.
  • Mixing bowl - A large bowl for mixing the ground meat with the seasonings.
  • Sausage stuffer - A device for stuffing the mixture into the hog casings.
  • Hog casings - Long, tubular casings made from pig intestines for stuffing the sausage mixture.
  • Butcher's twine - Strong twine for tying off the ends of the sausages.
  • Storage containers - Airtight containers for storing the cured sausages in the refrigerator.

Origin stories

Soppressata, a beloved Italian delicacy, has its roots entrenched in the culinary traditions of southern Italy. As the tale goes, the creation of this cured sausage was born out of necessity and resourcefulness during the harsh winters. Italian families would slaughter pigs to provide for the cold months and strive to utilize every piece of the animal. Soppressata, made from the less desirable cuts of the pig, became a symbol of this resourcefulness. Even the name 'soppressata', derived from the Italian word 'soppressare' which means 'to press down', nods to the practice of pressing the sausage to hasten curing. So, each slice of soppressata is not just a bite of rich, flavorful sausage, but also a taste of Italian history and a testament to its people's resilience.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.