If you ever get the chance to experience “the day of the pig”in Italy (mostly southern Italy),I would highly recommend it. It’s not officially called “the day of the pig,”I actually just made that up but many Southern Italian families,my nonni and zii included,will raise a pig each year for one purpose……to make sopressata,salsiccia and capicola. For families that take part in this yearly process it’s like a holiday. Families get together,eat,drink and make their sopressata,capicola and salsiccia for the year. A bit of advice though,the first part,the part between when the pig is alive and then NOT alive…is not for the squeamish,so if you do get to experience this process I would recommend starting after that part.
Here in the States we don’t have the space to raise a pig,not to mention the neighbors may find it a bit odd but it doesn’t stop us from making these Italian specialties each year. Every winter,we carve out a weekend when we’re all available to help because as my dad says with his thick Italian accent…“no work,no eat!”and nobody wants that! This past Saturday,we all went to my parent’s house to make our salumi and all the delicious recipes that go along with it. As usual,we ate too much and had our share of homemade vino but it’s all part of the experience and I wouldn’t want to miss it. My brother and I have really tried to step it up in the last few years knowing full well that if we don’t learn how to make all these traditional Italian foods that we’ve grown up with,we may not be able to enjoy them someday. Here are a few pictures from,“the day of the pig.”I will have more details on the process itself on Italyville.com when it launches….. it’s coming,I promise!!
Everything looks delicious! You are very smart to learn these things now. Then you can pass them down to your own family. I wish my boys would take more interest in the recipes. They mean so much to me and will remind them of who we are. Nice post
I love all this sausage stuff,your dad,what a guy. This is such a great post,made up of all the things that families should be about. Can’t remember the last time I found a sausage this moving. Can I say that?
I like your dad,he’s got it right! And you’re right to start learning now. Sometimes,my sisters and I have to have collective meetings to figure out how my mom made stuff.
But,where I live people do raise pigs,so I can’t wait to see your recipes!
That looks fantastic. I love those long coils of sausage when they’re grilled. And it sounds like a pretty fantastic way to while away a day with family.
Hi Joe,the correct italian words r:Soppressata,Salsiccia (sing.)/Salsicce (plu.) and Capicollo. Nice blog!
The only proper thing to do after reading a post like this is to eat “una fetta di sopressata,oppure due”and make sure you have a glass of red along with it. I did. Thanks for influencing me enough to take a break from the pc!
As per Scila’s remark on the spelling…I had to laugh because I always thought that soppressata was spelled with a single P. Blame it on the north for not getting that one right because that’s what is written here on the label —Sopressata Calabria DOP. Ooops!
Thanks for all the comments…I think it’s so important to pass these recipes down from generation to generation as well as the Italian language. I hope to do the same someday…of course it’s easier said than done:)
Scila –spelling was never my strong point (in any language) so I looked into it and I don’t agree with one of your spellings. I think Sopressata is correct although both Sopresatta and Soppressata are commonly used. I think you’re correct on Capicollo although there are various spellings that are commonly used:Capicola,Capicollo,Capocollo among others. The one that makes the most sense would be Capocollo (as it would be capo (sing.) and collo (sing.) That could be a whole post! a presto e buon appetito.
Well Joe and Rowena (I luv ur blog too Rubbah Slippah in Italy
),I correct the spelling for 2 good reasons in my opinion:
but I agree there r many different regional ways to spell a word expecially related to food.
1) I’m italian I’m pretty sure I know my own native language
2) I don’t like when italian words r mispelled like:capucino;capuccino instead od cappuccino;linguini instead of linguine;foccacia:focacia instead of focaccia. It’s part of my culture so for me is important that’s it.
Speaking of language I hope my english is not too bad
e buon maiale a tutti!!!
I agree Scila as well as pronunciation (I hate when people say brusshhhhhetta instead of bruschetta)…it is important and as I mentioned,I can’t spell in any language. Thank God for spell check!:) and thanks for reading. Ciao –Joe
Scila I can totally understand your concern for how an italian word is written–my husband is the same way whenever I make an error in spelling. I am just surprised that Esselunga (where I bought the soppressata) made such an obvious mistake!
Joe,
I’ve been corrected here for saying brus-chetta instead of bru-sheta! But,I usually just smile and just let it go.
It dosen’t bother me at all how things are spelled here. The important thing is about this wonderful tradition you have here with your family.How lucky you are to be a part of this,soak everything up like a sponge and pass it on to your family.This memory will stay near and dear to your heart your whole life! Everything looks wonderful!
Guys,let’s eat capocollo,capicolli,capicolla,kapikollah,sohpreessahtah or saltziccia…at the end of the day pig’s products r always delicious whatever one call them!
Cheers from Tuscany!
Miiiiii! che fame!!!
Nice article glad some of us are handing the tradition down to are kids. If anyone needs a great homemade recipe for sopressatta i have it from my Family from the old country. Frank Balestri Chicago Email Franise87@aol.com
I love this on so many levels. As my children go to college (and one graduating),they are just figuring out that they might have to cook some of their favorite meals! And you father is correct –“no work,no eat.”And one day you shall pass on this knowledge.
I have been making my own fresh sausage for years but have not ventured into the cured yet. Soppressata is my favorite. I will eagerly await your process. Great post!
I hope so Claudia.. it’s sad to think that it may get lost along the way.
Thanks Don! keep making it.
Both my parents have relayed their memories of the slaughter of the pig before the winter. Everything got used save for the pig’s squeak!
Io vengo drlla Calabria sono qui a Toronto da 50 anni. come tutti sanno la calabria e’famosa per le soppressate.Anche nella mia famiglia le facciamo ancora:spero di passare ai miei figli questa tradizione. Che si chiami sopressata oppure soppressata non ha’importana.Da Toronto a voi tutti che leggete questo messaggio un grande saluto del Canada Linda.
My husband,in his younger years,worked across the street from an Italian Deli. He used to buy (something),a sausage of sorts,and we would hang it up in our garage for ???. Can you help? I believe the result of the drying was called Supersod. I want to make it again so much. What type of sausage do I buy to hang to dry? We also used to purchase balls of Provolone,cut a plug in the top,fill hole with olive oil,replug,and turn and turn and turn…. for how long???? If you do not repeat making these treats,and you never wrote them down,how quickly you forget. Can anyone help me?
Good stuff Joe. My father and I have been unlucky the last three years as the sausage and sopressata have fone to waste. I’m looking for fool proof directions from the moment the pork has been put into the casing to when its well on its way to being cured. Can you help?
Please please I have been trying to make Sopressata for 2 years can you please share a recipe for HOT Sopressata. Yours looks absolutely awesome
Our family has made Sopressata this year. Yes,it a family event. So is the tasting two months later. Does anyone know why some of them get air pockets in them? Any thoughts on this would be useful.
Thank you for sharing your fun/experience making sausages and soppresata. My dad passed away several years ago and we only have the sausage recipe from him. You blog gave me joy reliving all those times making sausage and salamis with the family. Unfortunately for us,all those men have passed. I was wondering if you could give me,if not a recipe,the typical ingredients needed for the sopressata. My husband and I would love to learn the recipes and share them with our children here in Atlanta,GA. Thanks for sharing you family with us.
Lisa asked about “air pockets”on 3/28/10;they are caused during the filling process when the meat is “stuffed”into the casing. A tighter grip on the casing avoids much of this. You can take a clean hat pin and poke the “white spots”(air pockets) right after filling,before they are hung. As they dry,the small holes made to release the air will close up. Just don’t poke too deep,just through the casing to release the air.
Susan Nero asked for a recipe on 6/28/10. Here is our calabrian recipe,but I caution you the process is more important than the recipe and that includes the environment. I doubt it could be made properly with the desired results in Georgia (too hot and humid). 1 oz. salt per 2# meat,1-1/2 oz. finely ground hot red pepper per 10# meat,1 oz. fennell per 10# meat,1 oz. paprika per 10# meat. You need to use real “casings”(that’s a nice word for cow intestines). They’re usually packed in salt brine or dry. You need to rinse them several times and turn them inside out before filling. The pork needs to be coursly ground. You need a filling machine to “push”the meat into the casings and tie them in “links”about 10″long. We make them in Chicago in late January,hang for two weeks,press for two weeks,and hand for two more before storing in a plastic bin in oil. I’m not trying to make this sound more difficult than it is,but there is a lot to it and it takes years of experience,passed down from father to sons (and daughters)to get consistent good results. By the way,the meat can spoil if not done properly so there are “risks”.
Can you teach me how to make ? my grandpa used to make this and i love it!
Don,can you email me,would love to chat more about your process. We have made Sopressata that very same way for 60 yrs in RI. except we dont press.
anthonycardinali@gmail.com
Hello,
Stupid me,I was too young or too stubborn to learn how to make salami from bisnonno and his nephews. Now I have to scratch my itch with commercial fare. I am in the Detroit area,and I would love to learn now. My problem is that there is nobody left that can teach me.
I would be interested in participating in a salami making weekend,anc can be contacted at aa7805@hotmail.com By the way,bisnonno was from Allesandria,so his salami were more mild in seasoning …but I like them all!