I’ve made lots of friends through sopressata… I really have. My father has been offered money, a friend wants to feature it in a future restaurant he is opening and one of my Irish buddies has somehow gotten “in” and now chips in financially and helps make them in order to get a share… in turn, he has friends that work on his motorcycle in exchange for a sopressata! It’s comedy but it’s also delicious and one of southern Italy’s culinary delights. (Click here for more details on the process)
My father is a sopressata connoisseur of sorts. In his own way, he studies the art of making it. He tries different techniques, tinkers with the process, adds new ingredients/levels of ingredients and over the years it seems to have worked out well as we have managed to take home First Place at the “World Sopressata Championship” for the last 5 years running! (I’m kidding.. there’s no such thing.)
My brother and I have our own opinions on how and how much of course, so they have also been getting more and more “piccante” (spicy hot!) over the years. This year we have a very controversial NEW process that the professore introduced : dry packing them instead of sotto olio (submerged/preserved in oil) Go figure?! So far so good… they are ready to eat and the verdict is in: FIRST PRIZE once again!!
I just gave the last of mine to my little grandson. He loves it! I thought it would be too hot for him, but no. “More Grandma?”
He’s only 2. Hey Joes Dad! Great job! Number 1 in our book too!
xox
Wow Joe – home made soppressata! My parents used to make that when I was little but I never took up the mantle. Can I come over to your place for some?
Maryann… that’s great. It’s funny how little kids love it and can take the heat! My nephew has been eating it since he was 2 as well.
Anytime Linda!
I love sopressata the hotter the better!
Wow! That looks wonderful! I would definitely make a trade for some of that!
I love it! The spicier the better.. now my tummy.. another story.
Dad’s looks scrumptious! I just got in from the gardens and now even more hungry than ever!
It took me a while, but now I can take any heat. My wife introduced me to *very* hot soppressata, but even more than her, one friend of ours did, from Soverato.
All I can say is you have a wonderful group of excellent cooks in your family Joe!
The hotter the better!
Nice…a family into soppreseta and hopefully you’re not moving in on anyone’s turf!
I have a friend who’s family also makes some…I must sit in on the process. The torch has been passed on to you and your bro…keep the flame alive.
Way to go Joe! That makes me hungry, I would love to try this one day! Nice and hot, Thanks
Hi there!!! I really love sopressata! It’s one of the best things in the whole world!
i totally heart (as we call it) super-sot. can’t live w/o it. in fact, in the summer it becomes a staple in our fridge. not sure why it’s such a summer thing for us? i would LOVE to try making my own one day.
Chicago has a Sopressata Contest October 18 2009 Studio31 51474 s. Archer Ave Chicago Il 60638 This is the 3rd annual Contest.Just bring in you homemade presciled supersod to entrer.$10 entrie fee includes dinner.Homemade Italian gift baskets and a Homemade Supersod press will be raffled off.Trophy prizes.Lets keep the tradition alive. Come out and share some recipes. Any questions call me the Supersod King Frank Balestri (773) 370-1621. Thanj You
Hi! Would it be sacrilege to ask for the recipe?? I would love to try to make some!
I have frequented your site before. The more I read, the more I keep coming back! ;~)
Yum!!!!
I really love giving and receiving gift baskets whenever there are special occasions. I order them directly from our local supplier’”‘
Frank Balestri’s 4th annual Soppressatta contest is Sept26 010.Dinner starts at 3pm Contest starts at 4 pm.Just bring in one presciled sopressatta to enter and 10 entry fee.Location/Park Place of Countryside Banquet Hal 6240 Joliet rd.Countryside Il 60525 ( 708) 588-1756./Chicago Area/Trophy Prizes.Lets keep the tradition alive!!! Frank Balestri (773) 370-1621.