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Homemade Soppressata

Soppressata Recipe

This homemade soppressata recipe yields a flavorful, spicy Italian cured meat perfect for antipasto platters or sandwiches.

  • Author: Chef Gaston
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 72 hours
  • Yield: Approximately 4 pounds
  • Category: Charcuterie
  • Method: Curing
  • Cuisine: Italian

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

  1. In a large mixing bowl, combine ground pork shoulder and fatback.
  2. In a separate bowl, mix together salt, sugar, black pepper, fennel seeds, paprika, red pepper flakes, minced garlic, red wine, and Insta Cure #2.
  3. Pour the seasoning mixture over the ground meat and mix thoroughly to ensure even distribution.
  4. Cover the bowl with plastic wrap and refrigerate for 24 hours to allow the flavors to meld.
  5. After 24 hours, stuff the meat mixture into natural hog casings, tying off links every 6 inches.
  6. 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.
  7. 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.

Nutrition

Keywords: Soppressata, Italian cured meat, charcuterie, homemade, spicy, antipasto

Find it online: https://recipesground.com/soppressata-recipe/