If you’re a fan of cured meats and Italian cuisine, you’ve probably heard of soppressata. This popular traditional Italian salami originated in Calabria, a region known for its rich culinary history. In this article, we’ll guide you through the process of making your own homemade Calabrese soppressata from scratch. Let’s get started!

Ingredients:

  • 7 pounds of pork shoulder, diced
  • 3 pounds of pork back fat, diced
  • 3 tablespoons of salt
  • 2 tablespoons of black peppercorns, coarsely ground
  • 1 tablespoon of fennel seeds, toasted and coarsely ground
  • 1 tablespoon of hot red pepper flakes
  • 6 cloves of garlic, minced
  • 1 cup of dry red wine
  • 4 teaspoons of InstaCure #2 (or Prague Powder #2)
  • Hog casings (approximately 10 feet)

Step 1: Preparing the Meat

Start by trimming the pork shoulder and back fat, removing any excess fat and gristle. Cut the meat into small diced pieces, ensuring it is evenly distributed. Place the diced pork shoulder and back fat in separate bowls, ready for seasoning.

Step 2: Seasoning the Meat

In a mixing bowl, combine the salt, ground black peppercorns, fennel seeds, hot red pepper flakes, and minced garlic. Mix the seasonings thoroughly.

Next, evenly distribute the seasoning mixture over the diced pork shoulder and back fat. Use your hands to massage the seasoning into the meat, ensuring it is coated evenly. Cover the bowls with plastic wrap and refrigerate overnight to allow the flavors to meld.

Step 3: Grinding and Mixing

Once the meat has marinated overnight, it’s time to grind and mix it. Using a meat grinder fitted with a medium-sized grinding plate, grind the seasoned pork shoulder and back fat separately. Ensure that the meat is ground to a fine consistency.

After grinding, combine the pork shoulder and back fat in a large mixing bowl. Add the dry red wine and InstaCure #2 (or Prague Powder #2). Mix everything thoroughly until well combined. The wine adds moisture and enhances the flavor, while the curing agent ensures food safety during the curing process.

Step 4: Stuffing the Casings

Before stuffing the casings, soak them in warm water to remove any excess salt. Once softened, rinse the casings well and drain.

Fit a sausage stuffer with a sausage casing funnel attachment, and begin stuffing the casings with the meat mixture. Be sure not to overstuff the casings, as this may cause them to burst during the curing process. Tie off the ends of each sausage with kitchen twine.

Using a sterilized sausage pricker, prick any air bubbles that may have formed inside the sausages. This helps prevent spoilage during the curing process.

Step 5: Curing and Drying

Now that the soppressata is stuffed, it’s time to cure and dry it. Hang the sausages in a cool, well-ventilated area with a temperature around 55-60°F (13-16°C) and a humidity level of around 70%. Ensure that the sausages are not touching each other to allow proper airflow.

Let the soppressata dry for approximately 4-6 weeks, or until it achieves the desired firmness. During this time, mold may develop on the surface, which is normal and expected. However, if you notice any unusual mold growth or foul odors, discard the sausages as a precaution.

Step 6: Enjoying Your Homemade Calabrese Soppressata

Once you’ve achieved the desired consistency, your homemade Calabrese soppressata is ready to be enjoyed. Slice it thinly and serve as part of an antipasto platter, on pizzas, in sandwiches, or however you prefer.

Remember to store any leftovers in the refrigerator, tightly wrapped in wax paper or butcher paper, to maintain freshness.

Now that you know the authentic recipe for making homemade Calabrese soppressata, unleash your inner Italian chef and impress your family and friends with this delicious cured meat!

Buon appetito!

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