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Homemade Soppressata
Soppressata is a traditional Italian dry salami that embodies the rich culinary heritage of Italy, especially from the southern regions. With its robust flavors of garlic, red wine, and black pepper, Soppressata is perfect for charcuterie boards, sandwiches, or simply enjoyed on its own. This recipe will guide you in crafting your own Soppressata at home, allowing you to savor a piece of Italian culture with each bite. It's a labor of love that rewards you with deep, complex flavors that develop over time.
Ingredients
- Hog casings
- 5-10 feet, soaked in water
- Bactoferm F-RM-52
- 1/4 teaspoon
- Red wine
- 1/2 cup
- Garlic
- 5 cloves, minced
- Black pepper
- 1 tablespoon, coarsely ground
- Dextrose
- 1 tablespoon
- Cure #2
- 1 teaspoon
- Salt
- 2 teaspoons
- Pork back fat
- 1 pound, cut into small pieces
- Pork shoulder
- 3 pounds, cut into small pieces
Instructions
- Begin by soaking the hog casings in water for at least 2 hours, then rinse thoroughly inside and out. Set aside.
- Cut the pork shoulder and back fat into small pieces that will fit into your grinder.
- In a large mixing bowl, combine the pork, fat, salt, Cure #2, dextrose, black pepper, garlic, and red wine. Mix well to ensure all ingredients are evenly distributed.
- Dissolve the Bactoferm F-RM-52 in a small amount of distilled water (about 1 tablespoon) and add it to the meat mixture. Mix thoroughly.
- Grind the meat mixture through a medium plate into a large bowl set in ice to keep the mixture cold.
- Stuff the ground meat mixture into the soaked hog casings using a sausage stuffer, being careful to avoid air pockets. Tie off the ends securely.
- Hang the stuffed sausages in a cool, humid place (ideally around 60°F or 15°C) to ferment for 2 days. This step is crucial for developing flavor.
- After fermentation, transfer the sausages to a cool, dry place (around 50°F or 10°C) to age for at least 2 months. Check the sausages regularly for any signs of spoilage, and enjoy the process as the flavors mature.
Tips
- For an extra flavor kick, consider adding crushed red pepper flakes to the meat mixture.
- Experiment with different types of red wine; a full-bodied wine will enhance the flavor of the Soppressata.
- If you don't have hog casings, you can use collagen casings as an alternative.
Dietary Information
Servings: 16 Dish Type: Charcuterie Prep Time: 1 hour Fermentation Time: 2 days Aging Time: 2 months Calories: 250 Fat: 20g Carbs: 1g Protein: 16g Sodium: 500mg Sugar: 0g
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