It was a full day of making soppressata,salsiccia and capocollo on Saturday. It was a regular salumificio around here! Add to that my mamma’s cooking, a little homemade wine and quattro chiacchiare and it equals a good time! In about a month,we’ll be able to taste the fruits of our labor.
Click here for more details on making Italian cured meats.
I’ve received a lot of emails regarding making homemade soppressata over the last few years. Some people just want me to hand over the recipe,others ask advice and some just want to chat because they make homemade soppressata too. I appreciate all the emails…so keep them coming.
Here are a few things I need to clarify about Soppressata:
- Yes,Calabresi make the best Soppressata…listen,Calabresi don’t claim to make the best mozzarella di bufala or the best pizza or the best wine. CALABRESI MAKE THE BEST SOPPRESSATA.
- Timing is everything…there’s a reason why we make it in the winter months (no flies,less humidity)
- Air pockets in your salumi are NOT good. Make sure to poke your salumi with a toothpick or similar sized object to get the air out when your making them. Those nets shown above also help push out any air trapped inside and squeeze the meats as they cure.
- There is no substitute for real casings…if it grosses you out,think about becoming a vegetarian.
- I have never purchased a soppressata that has even come close to a homemade soppressata (my father’s,uncles,other Italians.) Store bought soppressata is over-priced and overall not good. If you don’t agree,send me one and I’ll do an honest review and hold a blind taste test…. I’ll even put your logo on Italyville for a month if I’m wrong.
On another note: Thanks to everyone who participated in the Olive Oil Shop giveaway. I picked the winner using a random number generator and the winner is…Liz from Life in la Citta’De Rosas. Congrats Liz! For everyone else,there is still time to get 25% off your order at oliveoilshop.com by entering promo code:Italyville during checkout until March 15th so head on over and get some olive oil (make sure it’s Italian!) Keep checking back for more giveaways coming soon on Italyville and don’t forget to follow Italyville on Facebook and Twitter.
Good stuff! What are you going to do with all that salumi?! I find that if you don’t have really good pork,like Berkshire product or some equivalent it’s tough to make good salumi at home in the States:–)
Vince
Gorgeous rows upon rows of Soppresata. I love the slight heat and that tang…along with homemade bread and vino!
OMG –If you could see me through the screen,you’d see me GREEN with envy. Nobody makes good soppressata sausage like the Calabrese and yours really looks fantastic. Home made is ALWAYS the best –no comparison. I can’t wait to show this to my husband. He’ll be drooling with soppressata envy. I’ll trade you some more jars of his green tomatoes for one of those soppressate.
Do you do mail order?
Wow…what a spectacular sight!
YAY!! thanks Joe! I’m going to use it soon as I am down to my last 1/2 cup of Olive Oil
My Dad makes the best ‘THE BEST’sausage anyone has Ever made. But he’s Calabrese,that’s why his garage smells like a Salami factory!
Excellent post,Joe. I agree 100%. The first time I had homemade soppressata,I was floored. I could not believe just how much better it was than the store bought.
That stuff is amazing!
Hello Joe,Your killing me! I always wanted to hang meat too! O.K. I grow garlic,some of the best Italian varieties I bought back from our homeland,Italy I have about 1200 bulbs coming up right know.In May it will be harvested,would you like to make a small trade of flavors? all the best,Chef Chuck
“Yes,Calabresi make the best Soppressata… listen,Calabresi don’t claim to make the best mozzarella di bufala or the best pizza or the best wine. CALABRESI MAKE THE BEST SOPPRESSATA.”That cracks me up. My Peppino definitely agrees with you. Oh,and he agrees on the store bought stuff,too.
Joe,
You’re killing me with these pictures. I’ve got the pigs…now I just need you here to take me through this process once.
Thanks for all the wonderful comments…just so you all know,I’m still an apprentice in training! The maestro is my father. I’ll do a giveaway once they are ready,so stay tuned.
Cherrye,I would imagine that your Peppino would agree with me!
Don,you’re offer is mighty tempting!
Joe,Are you kidding me? I love your family,you’re so lucky to pass these special recipes down. What great memories you will always have,and what a great way to spend the day!
Wow,what’s better than homemade soppressata……..my father was from Calabria and he taught us how to eat the best things in life…..and this is one of them………sopressata,bread,wine,cheese………..my mouth is watering…….count me in
Do you have any recipes on how to make Italian Meats like sopressata,capicola and other
I just made 33 sopressate with some Calabrese friends and now need to let it cure. I was wondering if you know what the minimum temp would be to store it during the curing process?
looks wonderful,i grew up with the pleasure of beautiful italian food,my favorite sausage in oil,in the jar,cattitore,homade salami,these pics bring water to the mouth,but i wanna buy,live in canada,and i want authentic,better yet?homade?thanx curtis
can you tell me what temperature does the soppressata need to be when curing it in my cellar . do you have a homemade recipe to share with me i am calabrese and silician when i was young all my family passed away so i didnt get and recepies can you share if possible.
thank you
phillipo marra
can you tell me what temperature does the soppressata need to be when curing it in my cellar . do you have a homemade recipe to share with me i am calabrese and silician when i was young all my family passed away so i didnt get and recepies can you share if possible.
thank you
Hi Phillipo…the temperature should be in the 45-50 degree F range. The most important thing is that you want to make sure it’s cold enough that there are no flies. I have been away from the blog for a while but I will start posting again soon with some recipes. salute –joe