Comments on: Day of the Pig http://italyville.com/2008/03/day-of-the-pig/ the result of growing up Italian Tue, 15 May 2012 13:47:15 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Bruno DeMarco http://italyville.com/2008/03/day-of-the-pig/#comment-8384 Bruno DeMarco Mon, 13 Feb 2012 18:36:50 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-8384 Hello.... I love everything you made! can you please tell me where in Italy I can take a day class on making this wonderful stuff? I am heading to italy in may and was wondering if your family there or a friend could help me learn to make cured meat. I live in Indiana and Miss the Jersey foods. Hello….
I love everything you made! can you please tell me where in Italy I can take a day class on making this wonderful stuff? I am heading to italy in may and was wondering if your family there or a friend could help me learn to make cured meat.

I live in Indiana and Miss the Jersey foods.

]]> By: Anthony Raffin http://italyville.com/2008/03/day-of-the-pig/#comment-7285 Anthony Raffin Tue, 04 Oct 2011 23:54:21 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-7285 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! 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!

]]> By: Tony http://italyville.com/2008/03/day-of-the-pig/#comment-4910 Tony Wed, 05 Jan 2011 04:14:39 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-4910 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 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

]]> By: jake http://italyville.com/2008/03/day-of-the-pig/#comment-4072 jake Thu, 21 Oct 2010 16:44:29 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-4072 Can you teach me how to make ? my grandpa used to make this and i love it! Can you teach me how to make ? my grandpa used to make this and i love it!

]]> By: Don http://italyville.com/2008/03/day-of-the-pig/#comment-3733 Don Wed, 01 Sep 2010 13:30:09 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-3733 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". 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”.

]]> By: Don http://italyville.com/2008/03/day-of-the-pig/#comment-3732 Don Wed, 01 Sep 2010 13:17:32 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-3732 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. 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.

]]> By: susan nero http://italyville.com/2008/03/day-of-the-pig/#comment-3469 susan nero Mon, 28 Jun 2010 20:26:47 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-3469 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. 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.

]]> By: Lisa http://italyville.com/2008/03/day-of-the-pig/#comment-2990 Lisa Mon, 29 Mar 2010 00:32:52 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-2990 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. 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.

]]> By: Jeff Levy http://italyville.com/2008/03/day-of-the-pig/#comment-2899 Jeff Levy Thu, 11 Mar 2010 17:25:06 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-2899 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 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

]]> By: mario Raso http://italyville.com/2008/03/day-of-the-pig/#comment-2613 mario Raso Thu, 07 Jan 2010 16:43:36 +0000 http://italyville.wordpress.com/2008/03/11/day-of-the-pig/#comment-2613 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? 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?

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