Home-made Soppressata Calabrese (Salami)

Soppressata

Soppressata is a variety of pressed salami available all over Italy. Soppressata Calabrese is made with coarsely ground fresh pork. The the ham and the tender loin cuts make the best salami. The pork is ground through a 25 mm die and mixed with salt and spices. It is packed into large intestines, tied with butcher string, placed under a wooden board and weighted down to obtain the traditional flat shape. It is then hung and cured for 3-4 months.

This recipe comes from Bruno (The Breadman in Sarnia) Lavoratore. Bruno was kind enough to share his recipe with us “Ciociari”, Domenic, Ernie, Onorio and Elio. We gathered in Domenic’s cantina kitchen (the Dungeon as Domenic calls it) to learn the fine art of salami making, grill pork chops and sausages over an open fire and to consume a few liters of homemade wine.

Ingredients

• 10 kg of coarsely lean ground pork – use ham and filet.
• 180 g of curing salt
• 2 glasses of red wine
• 100 g of black peppercorns
• Large hog casing – cut into 50 cm lengths

Note: Other spices may be adder as desired.

Method

1. Place the meat on a plywood board (3’ x 4’) for mixing. Add the curing salt, peppercorns and wine.

2. Using both hands mix the ingredients thoroughly. Grab handfuls of meat and squeeze till the meat oozes out between your fingers. Continue working the meat until it becomes very sticky (approximately 20 minutes).

3. Slide the casing over the funnel of the sausage-stuffing machine. Tie one end of the casing with butcher string. Stuff the meat mixture into the casing. Tie into 8-10 inch lengths. Poke holes in the casing with a large needle to let the air out.

4. Using butcher string tie the salami tightly, approximately 25 mm apart.

5. Dip the ends of the salami in salt.

6. Place clean towels or rags on the bottom a wooden box (a grape case will do.

7. Layer the salami in the box on top of the towels. Continue layering until they are all tightly packed in the box.

8. Place a board to completely cover the top layer and add a 20 kg weight (20 liter plastic pail full of water).

9. Keep in a cool cellar for 2 days.

10. Remove from the crate and hang for 2 days. Ensure that they do not touch each other.

11. Repack the salami in the crate and double the weight. Make sure that the salami is placed back into the crate in the same direction to keep the flat shape. Let sit for 24 hours.

12. Hang in a cool, moist cellar for 3-4 months for curing.