📝 About This Recipe
Hailing from the rugged landscapes of Calabria, this authentic Soppressata is a masterpiece of preservation, balancing the richness of heritage pork with the fiery soul of Peperoncino. This dry-cured sausage is distinguished by its signature flattened shape and a coarse, hand-cut texture that offers a rustic mouthfeel unlike any commercial salami. Each bite delivers a complex symphony of fermented tang, smoky paprika, and a lingering warmth that captures the sun-drenched spirit of the Italian south.
🥗 Ingredients
The Meat and Fat
- 4 kg Pork Shoulder (Boston Butt) (well-chilled and trimmed of silver skin)
- 1 kg Pork Back Fat (Hard Fat) (chilled until firm)
Curing and Fermentation
- 135 grams Sea Salt (Fine) (approx 2.7% of total weight)
- 12.5 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 20 grams Dextrose (food for the starter culture)
- 0.5 teaspoon Bactoferm T-SPX Starter Culture (dissolved in 2 tbsp distilled water)
Calabrian Seasonings
- 40 grams Calabrian Chili Powder (Hot) (adjust to heat preference)
- 30 grams Sweet Smoked Paprika (Pimentón) (for deep red color and aroma)
- 15 grams Black Peppercorns (toasted and coarsely cracked)
- 100 ml Dry White Wine (Cirò or Pinot Grigio) (ice cold)
- 4 pieces Garlic Cloves (minced into a paste with a little salt)
Casings
- 3-4 strips Natural Hog Bungs or Large Beef Middles (rinsed and soaked in warm lemon water)
👨🍳 Instructions
-
1
Sanitize all equipment, including the grinder, bowls, and stuffer, to ensure a clean fermentation environment. Place all metal grinder parts in the freezer for 30 minutes before starting.
-
2
Dice the pork shoulder and back fat into 1-inch cubes. Spread them on a tray and freeze for 20-30 minutes until the edges are firm but not frozen solid; this ensures a clean cut rather than smashing the fat.
-
3
Grind the meat and fat together using a coarse plate (8mm or 10mm). Authentic Soppressata should have a rustic, chunky definition between the lean meat and the white fat pearls.
-
4
In a small sterile ramekin, dissolve the Bactoferm T-SPX in room temperature distilled water and let it sit for 15 minutes to activate.
-
5
In a large chilled bowl, combine the ground meat with the salt, Cure #2, dextrose, chili powder, paprika, cracked pepper, garlic paste, and the activated culture. Pour the cold wine over the mixture.
-
6
Mix vigorously by hand or with a heavy-duty mixer for 3-5 minutes until the primary bind is achieved. The meat should feel tacky and stick to your palm when held upside down.
-
7
Stuff the mixture into the prepared casings using a sausage stuffer, taking great care to avoid air pockets. Tie the ends tightly with butcher's twine, forming links about 8-10 inches long.
-
8
Use a sausage pricker or a sterilized needle to prick any visible air bubbles. This is crucial to prevent spoilage in the gaps.
-
9
The 'Soppressata' Step: Place the sausages between two clean wooden boards and weigh them down with bricks or heavy cans. Leave them pressed for 24 hours in a cool spot to create the traditional flat oval shape.
-
10
Fermentation: Hang the pressed sausages in a warm, humid environment (approx. 70-75°F with 90% humidity) for 48-72 hours. This allows the culture to drop the pH, making the meat safe and tangy.
-
11
Drying: Move the sausages to a curing chamber (55°F at 75-80% humidity). Ensure there is very light airflow. Let them cure until they have lost 30-35% of their original weight.
-
12
Check the sausages weekly. If white mold (Penicillium nalgiovense) appears, it is beneficial. If fuzzy green or black mold appears, wipe it off immediately with a cloth dipped in vinegar.
-
13
Once the weight loss goal is reached (usually 6-8 weeks), harvest the Soppressata. Remove the casing, slice thinly on a bias, and enjoy the fruits of your patience.
💡 Chef's Tips
Always keep your meat as close to freezing as possible during the grinding and mixing phases to prevent the fat from melting, which causes a 'smeared' texture. Use high-quality Calabrian chili flakes for the most authentic flavor profile; standard supermarket chili powder lacks the specific fruity heat of the region. If you don't have a dedicated curing chamber, a converted wine fridge with a humidifier and controller is the gold standard for home charcuterie. Never skip the Cure #2; it is a safety requirement for any meat being cured for more than 30 days to prevent botulism. Label each link with its starting weight and the target 'ready' weight so you don't have to guess when they are finished.
🍽️ Serving Suggestions
Serve on a rustic wooden board with aged Pecorino Crotonese and a handful of oil-cured black olives. Pair with a bold, tannic Southern Italian red wine like a Gaglioppo or a Primitivo to cut through the richness of the pork. Include a side of 'Bombe Calabrese' (spicy vegetable spread) and crusty sourdough bread for the ultimate antipasto. Drizzle slices with a touch of chestnut honey to provide a sweet contrast to the spicy chili heat. Incorporate leftover ends into a spicy 'Nduja-style pasta sauce or crumble over a homemade pizza with hot honey.