Comments on: Sopressata

By: guy

guy — Fri, 27 Jan 2012 17:46:27 +0000

to make supressata they say salt ratio 28 grams per kilogram wondering if is truu thank you

By: Ernie Pomatto

Ernie Pomatto — Tue, 27 Dec 2011 13:43:14 +0000

Hi;

We want to make sopresatta this year, but need a recipe.

Thanks

By: Steve van meter

Steve van meter — Mon, 12 Dec 2011 02:08:03 +0000

Also. Frank when is the best time to make the super sod. In the fall, winter or spring,

By: Steve van meter

Steve van meter — Mon, 12 Dec 2011 02:05:20 +0000

Frank, I would love to make some of your sopressata. Could I get the reciepe. I watched your video. But not sure I have it down. Would love it if you could help me get started,including what kind of casings do you use

By: Frank Balestri

Frank Balestri — Fri, 11 Nov 2011 02:29:11 +0000

Dear Josephine,If you are refering to my contest.All entries were tasted.In fact we made sure all the plates were resealed so that none of the people would go thru them until after the contest.So give me your name that you used to enter and i will tell you where you scored.Thank Frank Balestri

By: Josephine

Josephine — Mon, 26 Sep 2011 00:51:41 +0000

It was a little disappointing to enter the Sopressata contest for the first time today… Not because we did not win but because, we brought a plate full of it and it was NEVER opened so I don’t know how it was JUDGED. The plastic wrap that my mother put on so tightly was not even touched. It is ashame because it is DELICIOUS!!!! Sorry your “judges” missed out!!
Our family has been making it for 37 years here in U.S. both parents are from Italy, our meat grinders were brought back from CALABRIA, Italy we are known for our soppresata! Grazie per tutto!

By: Jeffrey Martin

Jeffrey Martin — Fri, 22 Jul 2011 23:59:54 +0000

Hey Frank LOVE the video of you and your Family making Soppresseta!!But some of it is very hard to hear (BTW GREAT Music selection).I am trying to learn how to make it.My Grandfather and Father passed before I could ever get a recipe or instruction on how to make it.I have asked a few other people that make it for advice and they remain tight lipped….how unfortunate! Please help me Start/Continue this great tradition with my Family and Children.If you are willing my Email is usmc2025@msn.com or Martin@policeone.com thank you Frank have Great one!!!

By: Frank Balestri

Frank Balestri — Tue, 12 Jul 2011 23:43:04 +0000

5th ANNUAL SOPPRESSATTA SEPT 25 CHICAGO IL PARKPLACE OF COUNTRYSIDE BANQUET COUNTRYSIDE IL 300PM FOOD 430PM CONTEST BEGINS. TROPHY PRIZES $20 ENTRY INCLUDES DINNER GIFT BASKETS AND A HOMEMADE SOPPRESSATTA PRESS WILL BE RAFFLED OFF.LETS KEEP THE TRADITION ALIVE.FRANK BALESTRI 773 370-1621

By: Rich

Rich — Sun, 24 Apr 2011 18:23:44 +0000

I’m from Jersey originally and now live in Florida. You just can’t find “supersod” down here. It’s just one of the things I had to give up, along with great pizza, calzones and “galamod”.

By: FRANK BALESTRI

FRANK BALESTRI — Thu, 07 Apr 2011 16:16:13 +0000

Hello, everyone in Sopresatta Land if you need help making it,go to youtube and watch my instructional video titled Sodfather.