Soppressata di Calabria
Use a sausage stuffer to fill the casing, pressing down to expel air. Twist the ends of the casing shut and tie the salami with string. Hang for two to three days in a warm place and then for two months in a cool, dry, drafty spot, where the temperature hovers around 60 F and the humidity level is around 60 to 70 percent. Grind lean meat through 5/16” (8 mm) plate. Cut fat into 1/4” (6 mm) cubes. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water. Mix lean meat with all ingredients.
Posted by Greg Mrvich 0. Whether you got your meat ready and ground, or you are planning to grind it at homemake sure to keep the meat as cold as possible throughout this cook.
Since no cooking with heat will take place for this recipe, it is important to preserve the integrity of the meat. Using 2 wooden paddles, toss the ground meat like a salad! Hopefully the meat looks just like it did when it was just ground up. Time to add the culture! If you sausagf not sure about the water you are using, simply boil it and let it how to make sopressata sausage to room temp.
Add the dissolved culture to the bowl with the ground pork, then mix thoroughly. The culture is going to start feeding off how to build plyometric boxes the dextrose and start fermenting.
Seal one end of the provided casing with a zip tie, then place it on the horn of the sausage stuffer. Try to keep air out of the sausage as much as you can, and seal soprdssata at the other end. After 3 days have passed, the meat will have fermented into a deeper red color.
At this point, move the sausage to the fridge for 30 more days, and let the curing process work its magic. The long wait is over: the soppressata salami should have hardened and shrinked considerably, and separated from the Umai maoe.
You now only need to remove the casing completely. If you're looking for some great Outdoor Cooking Recipes, then you're in the right place! But you will also find recipes that are more traditionally cooked indoors prepared on the grill with a Ballistic BBQ twist! You'll find that these recipes and techniques are explained in detail and made easy enough for even the most novice outdoor chef!
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Aug 30, · For a traditional flattened sopressata, start the curing by placing the sopressata on a rack in a pan, then covering it with a cutting board or another rack. Place a brick or other weight on top and leave it for a week or two in a cool and airy spot. This will press some of the liquid out and also produce the traditional flattened shape. Mar 09, · Soppressata is an Italian salami (a fermented and dried sausage) and a specialty of the southwestern Italian region of Calabria. Although it is a staple of southern Italy, variations of soppressata exist throughout Italy and include Sopressa di Vicentina, a salami characteristic of the northeastern Italian region of Veneto.
In Calabria, the salumi sopressata see my guide to salumi enjoys PDO or Protected Designation of Origin status meaning any salami labeled as Sopressata di Calabria must be entirely manufactured prepared, processed AND produced within the specific region according to traditional methods. Sopressata received its name from the practice of pressing the salami between pieces of wood resulting in a straight, flattened shape click here for more articles on salumi and charcuterie.
Hundreds of thousands of immigrants flocked to this area during that time because of the demand for cheap labor from the coal companies, and among those immigrants was a large percentage of southern italians, specifically Calabrese.
This area became a melting pot of ethnic foods and customs from Italian to Irish to German to Polish and many others. The specific area of the coal region where I am from the western end, made up of towns like Mount Carmel, Kulpmont, Atlas, Shamokin, Locust Gap, etc not only had a large amount of Calabrese immigrants, but specifically from one small village in Calabria called Isca Isca is located on the easter side of Calabria, along the Mediterranean and Ionian seas.
This is where our beloved soupie came from and was one of many foods that were brought over and remained a strong part of the italian communities in our area, though it is one of the last that still remains popular. Women are not usually among those involved in making soupie in our area.
Many businesses and local news stations have become part of the anual contests and have even expanded to include pasta dishes and homemade wine in the judging.
How she would stuff the casings with the ground pork with nothing but her thumbs. It gave me a great deal of pride and respect for our soppressata that my own family makes, not because we need it to survive anymore, but because our great grandparents and everyone before them did. The builder never heard of them and was amazed that I would put so much importance on this seemingly minor detail but as I explained to him in great detail about supressata and what it means to us, he was as determined as I was on getting the ventilation right which we did.
Guide to Cured Italian Meats: Salami, Salame, or Salumi salame salumi salami cacciatore prosciutto prosciutto cotto,…. Awesome feature, Vince, and great write-up Matt! What part of the coal region does this fabulous tradition take place? I have relatives in Scranton and live in Carlisle. I am just starting to cure meat as part of the charcutepalooza project.
Loved this article. You have improved upon them, Matt. Soupie has, indeed,gone global! Hello that looks great. I had the pleasure of attending a Soupie contest several years ago. I had made friends with Art Catino. I live in Chicago Il. Trying to keep the tradition alive!!!! Frank Balestri aka the Sodfather. You can view my Instuctional video on youtube titled Sodfather. This is an excellent and very informative write-up. I am from the PA coal region and had only been introduced to soupie a few years ago.
Thanks to both of you, Vincent and Matt, for enlightening me on the matter. Maybe now that I have a better understanding of soupie, I can try my hand at making it sometime.
Great story Vince. I live in the Coal Region and have been fortunate enough to not only learn the tradition of soupie making but be a judge at some local soupie contests. There are four annual soupie contests in the Shamokin-Mount Carmel, Pa. As many as 50 different soupies have been entered by groups of men who make them to compete for the coveted Pig Trophy! Just 2 years ago, my husband and I decided to try to make Sopresatta, as his parents did many years ago.
The parents are deceased, so we searched the web, read books, and gave it a try. We will always be learning, and think that we can learn so much from your site. Very neat! Making salumi is tough stuff so all the best to you! My parents are both from Mount Carmel and I have had a bunch of different soupies from a lot of different places out there. We all live in south Jersey now, but when we go back to Mount Carmel, Knoebels Amusement Park for our family reunions, we always stock up on soupies.
I am at the point where I will be creating my own. We got to talking and of course, his family was from the coal region. The next day he dropped one off at the store.
Of course he got my business. My roots are in Mount Carmel although lining in Ohio. Anyone seeing the name Scicchitano would instantly think the person is from the coal region. Making Paps soupie this winter, based off the Clovers recipe. Pray to God it comes out good. Remember as a kid making it with him with the guys, hopefully remember everything right! You can take a boy from the coal region, but never take the coal region out of the boy!!!! Great article. My mom Calabrese made soppresatta for many years.
In , evidently she made some, cured it, stuck in in a vat of olive oil, stuck it in her storage bin and lost her short term memory. I was finally cleaning out the bin and found it. Safe to eat? Thanks for a great article, my brothers and I are learning the art of making soppresata from my father who is also from Isca. You must be logged in to post a comment.
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Requests for permission to reproduce or distribute materials available on this website should be made via our contact us form. Contact Us Advertise Blog Roll. Search for:. Calabria , Italian American , salami. According to Matt Scicchitano, a Scordo. Soupie back up for a second and last hanging. Depending on the weather, they will usually hang for about four weeks like this. Soupie ready to be consumed. The rule of thumb, according to Scicchitano, is that you put them in oil after they are done hanging and wait until the first ripe tomato from the garden to eat the first soupie of the season we never wait that long!
Thanks for the great story, Matt! Related Posts from Scordo. Tags Homemade Soppressata Hot Soppressata how to make soupie salame salami united states salumi Soppressata Soupie soupie in the united states Soupie recipe. Oh man, i grew up with these!
I sure could go for a soupie right about now!! I never had soupie till we moved to the coal region. I love them! Leave a Comment Cancel You must be logged in to post a comment. Scordo Cooks eBook. I believe the Italian Life is for Everyone! Free Scordo. Instagram …. Tags Bagnara Calabra basil Bread Calabria carousel cheese chicken coffee Cookbook eggs espresso extra virgin olive oil featured figs fish food garlic gravy happiness italian food italian recipes Italy kitchen tools lunch mushrooms New Yorker olive oil pasta pasta challenge pasta shapes personal finance recipe recipes roasted peppers salad salame salami salumi saving money savings scordo pasta challenge soup tomatoes tomato sauce wine.
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