Description
This homemade soppressata recipe yields a flavorful, spicy Italian cured meat perfect for antipasto platters or sandwiches.
Ingredients
- 3 pounds pork shoulder, coarsely ground
- 1 pound pork fatback, coarsely ground
- 45 grams kosher salt
- 10 grams sugar
- 10 grams freshly ground black pepper
- 5 grams fennel seeds
- 5 grams paprika
- 5 grams crushed red pepper flakes
- 3 cloves garlic, minced
- 100 ml red wine
- 30 grams Insta Cure #2 (sodium nitrate/nitrite)
Instructions
- In a large mixing bowl, combine ground pork shoulder and fatback.
- In a separate bowl, mix together salt, sugar, black pepper, fennel seeds, paprika, red pepper flakes, minced garlic, red wine, and Insta Cure #2.
- Pour the seasoning mixture over the ground meat and mix thoroughly to ensure even distribution.
- Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
- After 24 hours, stuff the meat mixture into natural hog casings, tying off links every 6 inches.
- Hang the stuffed casings in a cool, dry place with good air circulation for 48-72 hours to allow the soppressata to dry and develop its flavor.
- Once the soppressata has dried, it can be stored in the refrigerator for up to 3 weeks or vacuum-sealed and frozen for longer storage.
Notes
- Ensure all equipment and surfaces are clean and sanitized before starting.
- Use caution when handling Insta Cure #2 and follow safety guidelines.
- Adjust the amount of crushed red pepper flakes to your desired level of spiciness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Charcuterie
- Method: Curing
- Cuisine: Italian
Nutrition
- Serving Size: 2 oz (57g)
- Calories: 210
- Sugar: 0g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 45mg
Keywords: Soppressata, Italian cured meat, charcuterie, homemade, spicy, antipasto