Friday, July 24, 2009

finished sopressata


Here is the finished product from my post in June. I think I'm getting better. This one looks very nice. The reason I say I'm getting better is people who were intitially a bit skiddish of the whole operation were downing this by the handful. I must say, tastewise, this is exactly what it's supposed to taste like. Just salty and porky and delicious. Ate a bunch of it paired with some Fiore Sardo cheese. Perfect. I made this with a bunch of dried hot pepper powder in it. Still not that rosy red color. It IS hot, but, I could take even a bit hotter. Guess I'll give it another go.

8 comments:

  1. Scott

    That looks great - what % weight loss did it achieve?

    Phil

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  2. My magic number is usually 43-44%. I've been going by feel though, recently.

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  3. FRANK BALESTRI'S 5TH ANNUAL SOPPRESSATTA CONTEST SUNDAY SEPTEMBER 25TH 2011 3PM FOOD 430PM CONTEST STARTS.PARKPLACE OF COUNTRYSIDE BANQUET HALL.6200JOLIET RD. COUNTRYSIDE IL 60525 708 588-1756.ALL PARTICIPANTS MUST BRING IN ONE OR TWO SOPPRESSATTA TO ENTER. $20 ADMISSION INCLUDES DINNER CASH BAR.ENTERTAINMENT BY;TONY OCEAN ALL PROFITS WILL BE DONATED TO HEART PATIENT NICHOLAS TOBAR.SON OF LT. ANTHONY TOBAR CFD, AND DAWN ( ALBERICO) TOBAR.TJHIS IS A CHICAGO LOCATION.

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  4. Frank Balestri's 6th Annual Soppressatta Contest Sunday April 7th 2013 doors open at noon food served at 1pm Contest starts at 2 pm.Parkplace of Countryside Banquets 6200 Joliet rd.Countryside Il 60525 708 588-1756.All participants must bring in one or two Sopressatta to enter.$25 in advance $30 at the door.Cash Bar.All profits will go to the( 100 club of Chiago ) and The Chicago Police Memorial Foundation.Lets support our Fallen Officers !!!!

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  5. Trying to get there this year, sodfather!!

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  6. I hope you show up this year !!!!

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