What Is Soppressata and How Do You Use It?
What’s Soppressata? Discover this traditional Italian salami, its unique texture, and how it can elevate your next meal or snack.
Equipment
- 1 Meat grinder Or purchase coarsely ground pork
- 1 Large bowl For mixing meat and spices
- 1 Sausage stuffer Manual or electric
- 2 Casings Natural hog casings, soaked and rinsed
- 1 Butcher’s twine For tying sausages
- 1 Curing chamber Or a well-ventilated space with stable temps
- 1 Scale For accurate salt and spice measurement
- 1 Pin/needle For pricking air bubbles
Ingredients
- 2 lbs pork shoulder Coarsely ground, with fat
- ½ tbsp black pepper Freshly ground
- 2 tsp crushed red pepper Adjust to taste
- 1½ tsp garlic powder Or fresh minced garlic (1 clove)
- ¼ tsp ground fennel seed Optional, traditional in some regions
- 2½ tsp kosher salt Not iodized
- ¼ tsp Prague Powder #2 Curing salt (for long-term dry curing)
- pork casings Soaked and rinsed
Instructions
- Prepare the Meat: If not already ground, grind pork shoulder with a medium plate. Keep meat cold throughout the process.
- Mix Spices: In a large bowl, combine the pork with all spices, salt, and curing salt. Mix thoroughly until tacky.
- Stuff the Casings: Load the mixture into sausage stuffer and fill soaked casings tightly. Tie off ends with butcher’s twine and prick any air bubbles.
- Drying Stage: Hang sausages in a cool, well-ventilated area (60°F/15°C with 70% humidity) for 4–6 weeks, or until they lose about 30% of their original weight.
- Slice and Enjoy: Once cured, slice thin and serve with cheese, bread, or olives.
Notes
- Proper hygiene and accurate measurements are essential in dry-curing meats.
- Use a digital scale to ensure salt and Prague Powder #2 are measured precisely.
- A wine fridge or DIY curing chamber can help maintain ideal curing conditions.
- This is a traditional raw dry-cured recipe—if unsure, consult a food safety guide or butcher before starting.