FoodHopp

Name: Authentic Soppressata Recipe
Prep time: 180 min
Cook time: 10800 min
Yield: 25
Cuisine: Italy
Ingredients: 10 lbs pork shoulder (Boston butt), cubed and chilled; 5 oz sea salt (non-iodized); 5 oz curing salt #1 (Prague Powder #1 or pink salt); 5 oz black peppercorns, coarsely ground; 5 oz fennel seeds, toasted and lightly crushed; 25 oz red pepper flakes (adjust to taste for spicy soppressata); 10 cloves garlic, minced; 1 cup dry red wine (e.g., Chianti or Aglianico); 2 meters natural hog casings (32-35mm diameter), rinsed; Beef bologna twine for tying

Soppressata

🇮🇹 Italy

Calabria

Italian dried salami

Salami

Dried

Calabrian

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