Homemade Italian Soppressata
A traditional method for preparing homemade Italian soppressata salami from scratch.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Grind peppercorns and cloves together.
-
Clean, trim, and chop pork meat, lard, and pork side into pieces suitable for grinding.
-
Coarsely grind the prepared pork mixture.
-
Combine the ground spices, 4 tablespoons of salt, and grappa with the ground meat, mixing thoroughly.
-
Wash the casing in vinegar.
-
Dry the casing and rub it with a mixture of the remaining salt and freshly ground black pepper; shake off any excess.
-
Stuff the casing with the meat, pressing to expel air. Twist the ends closed and tie with string.
-
Hang the salami for two to three days in a warm place, then for two months in a cool, dry, drafty spot (around 60°F and 60-70% humidity).
-
Serve the soppressata thinly sliced once it has lost approximately 30% of its weight.