Called pasta o' fùrnu in the northern part of the region, or pasta 'ncasciàta in the southernmost tip of the boot, this dish is a feast for the eyes and palate – a combination of ingredients so rich and complex it requires not just good planning, but a good appetite, too. Put the meat through a meat grinder (using a coarse setting) and transfer to a large bowl. Curing meat requires specific expertise and failure to cure meat properly may result in sickness or death. Add the ground cloves and peppercorns and 4 tablespoons of the salt to the ground meat. If necessary add more seasonings. Print Recipe. This dry-cured salami has a round shape and a distinctive herbal flavor with hints of garlic and rosemary. Obtain all the meat and discard all the fat. The soppressata is made with coarsely ground … Prep Time 20 mins. All the other seasonings: hot pepper (powder and flakes) and black pepper kernels use as desired. A cured sausage, the soppressata literarily meaning pressed or squeezed, is made with the best parts of the pork, it is the most typical Lucanian salame produced and exported in large quantities. Remove all the meat from the pork leg (this is the same leg that can be used to make prosciutto). After 48 hours, remove and hang again to complete the curing process for another 3 weeks. Chop up the pork meat, lard, and pork side until the mixture will fit into the meat grinder. Use a sausage stuffer to fill the casing, pressing down to expel air. Take advantage of the Christmas in July Sale and…. Homemade Sopressata... a little fun/work in the winter... but gold for the rest of the year! Plan ahead, since the sausage will need to cure for over two weeks. Once cured, the sopressate must be stored in a cool part of the house in a bucket and completely covered with oil (vegetable oil is fine) or in vacuum sealed bags. After 1 week, lay them down on a wood board, cover completely with another wood board and put a weight (about 70-80 lbs) on the top board to put pressure on the sopressate. Grind the meat with a meat grinder. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water. 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. 4.08 from 28 votes. Perhaps the most popular type of soppressata is the sopressa Vicentina from Vicenza. Total Time 1 hr 35 mins. While your local butcher probably doesn't sell such delicacies, you can make your version of this delicious sausage with regular pork meat. Get daily tips and expert advice to help you take your cooking skills to the next level. Chop up the pork meat, lard, and pork side until the mixture will fit into the meat grinder. Once dough has risen in baking sheet, top with mozzarella, dot pie with tomato sauce, and top with hot and sweet soppressata, fennel, chiles, then Pecorino; drizzle with oil. The only MUST seasoning is SALT. Put the meat through a meat grinder (using a coarse setting) and transfer to a large bowl. Grind the meat with a meat grinder. In Basilicata, for instance, where soppressata is a dry-cured salami, butchers use only the best cuts of pork. Ingredients . Grind the peppercorns and cloves together with a mortar and pestle or spice grinder. Course Beef, Dinner. In Tuscany, on the other hand, soppressata is a large, uncured sausage: the unusable parts of the pig are cooked down into a flavorful mixture, then stuffed into a sausage casing. You want to use an adapter that will give larger chunks of meat compared to the usual ground meat. Dry the casing thoroughly and rub it with the salt and pepper mixture. In Italy, the word soppressata (meaning "pressed down") can refer to several different types of sausage. Add the grappa and mix. Feel free to experiment with different types and sizes of sausage casings—if you can't buy them at your local specialty market or butcher, you'll find an abundance of options online. Reverse the casings inside out. Your sopressate are now all done and ready to be cured. 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. I know it’s been a long time coming, but I finally had the time to sit down and write... Washington Post Article Read the full article HERE Read the full article HERE, Segment with Bernie and Sid on WABC 770 Radio Please listen to my segment with…, Christmas in July Sale!!! To check the level of seasoning, saute` a little meat and taste. Servings 6. Toward the end of the process you want to check on the hardness as it may take a few less or extra days depending on climate, size of the sopressate, etc. Tie one end of each casing with cotton twine, puncture a few small holes with a needle and fill with meat using a sausage machine and tie the other end. Twist the ends of the casing shut and tie the salami with string. We use all 3 in equal amounts. If you have no experience in this area, we advise you to consult an expert to teach you proper techniques and applications. Dosage: 25 Grams (.88 Oz ) per 1 Kilogram ( 2.2 Lbs ) of ground meat.