📝 About This Recipe
Deeply rooted in the rugged landscapes of Calabria, Soppressata is a masterpiece of patient preservation and bold, spicy flavors. This cured meat is distinguished by its 'pressed' shape and the high-quality hand-cut pork fat that creates a beautiful mosaic appearance. Infused with fiery Calabrian chili and aromatic fennel, this recipe delivers a complex, savory profile that represents the pinnacle of Italian charcuterie.
🥗 Ingredients
The Meat and Fat
- 5 lbs Pork Shoulder (Boston Butt) (trimmed of silver skin and chilled)
- 1 lb Hard Pork Back Fat (cut into 1/4 inch cubes)
The Cure and Seasoning
- 70 grams Kosher Salt (approx. 3% of total meat weight)
- 6 grams Pink Curing Salt #2 (essential for long-term dry curing)
- 10 grams Dextrose (provides food for the starter culture)
- 30 grams Calabrian Chili Powder (adjust for desired heat)
- 1 tablespoon Toasted Fennel Seeds (coarsely cracked)
- 1 tablespoon Black Peppercorns (whole or coarsely cracked)
- 1/4 cup Dry Red Wine (Cirò or similar) (chilled)
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture)
- 2 tablespoons Distilled Water (non-chlorinated, for dissolving culture)
Casings
- 2 pieces Hog Middles or Beef Middles (approx. 50-60mm diameter, soaked in warm water)
👨🍳 Instructions
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1
Sanitize all equipment, including the meat grinder, bowls, and stuffing tubes. Chill the meat and back fat in the freezer for 45-60 minutes until firm but not frozen; this ensures a clean cut without smearing the fat.
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2
Grind the pork shoulder through a large-hole plate (8-10mm). Hand-dice the back fat into uniform 1/4-inch cubes to create the signature Soppressata texture.
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3
In a small glass, dissolve the Bactoferm starter culture in 2 tablespoons of distilled water and let it sit for 15-20 minutes to activate.
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4
In a large chilled bowl, combine the ground meat, diced fat, kosher salt, curing salt #2, dextrose, chili powder, fennel, and peppercorns.
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5
Pour the activated starter culture and the chilled red wine over the meat mixture.
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6
Mix the meat by hand for 3-5 minutes until it becomes tacky and develops 'primary bind.' The mixture should stick to your palm when held upside down.
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7
Prepare the casings by rinsing them thoroughly in warm water and a splash of vinegar to remove any salt and odor.
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8
Using a sausage stuffer, pack the meat tightly into the casings, ensuring there are no air pockets. Tie off the ends securely with butcher's twine.
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9
Use a sterilized sausage pricker or needle to poke any visible air bubbles. This is crucial to prevent spoilage.
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10
To achieve the 'pressed' shape, place the salamis between two clean wooden boards and weigh them down lightly in a cool area for 24 hours.
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11
Ferment the sausages by hanging them in a warm, humid spot (approx. 70-75°F with 90% humidity) for 24-48 hours. This allows the culture to lower the pH.
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12
Transfer the salamis to a curing chamber or a cool, dark place with a steady temperature of 55°F and 75-80% humidity.
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13
Allow the Soppressata to cure for 6-8 weeks, or until they have lost 30-35% of their original weight.
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14
Once the target weight is reached, remove the twine and casing, and slice thinly to reveal the beautiful marbled interior.
💡 Chef's Tips
Temperature control is everything; keep your meat near freezing during the grinding and mixing process to prevent the fat from melting. Always use a digital scale for curing salts; precision is vital for food safety when dry-curing meat. If you see white mold on the casing, don't panic! This is Penicillium nalgiovense, which protects the meat. If you see fuzzy green or black mold, discard the product. Ensure your wine is dry; residual sugars can throw off the fermentation process and affect the final acidity.
🍽️ Serving Suggestions
Serve paper-thin slices alongside aged Pecorino Romano and a drizzle of spicy honey. Pair with a bold Southern Italian red wine like a Cirò or Aglianico to stand up to the heat. Include on a charcuterie board with Castelvetrano olives and crusty sourdough bread. Dice small scraps to toss into a traditional carbonara or spicy vodka pasta sauce for an extra flavor bomb.