Saturday, March 17, 2012

Soppressata di Calabria results

Here is the result of my previous post. Just about 2 months after it was hung to dry, most of them are ready. Yes, they taste as good as they look. I don't think there's much to tweak here. The heat is subtle, yet apparent. It also lingers pleasantly for several minutes after eating. I may just bump the amount of hot pepper powder a touch, as I'd like perhaps a little more up front heat. The amount of hot pepper paste is perfect, I think. Just the right amount of salt as well. These were removed at between 44-45% weight loss, they felt pretty stiff, but proved to still be a good deal moist inside. Overall, very happy with this and it will remain a constant in the repertoire.

10 comments:

  1. your lean to fat ratio looks lovely in those slices

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  2. Looks great! Here in my town in Calabria, we just use salt, ground hot pepper, and ground peperoncino dolce (sweet) mixed with the meat -- and yes of course pig casings; we just butchered our pig a few weeks ago so nothing cured is quite ready yet, but she's given us a fabulous ragù and pork chops already :)

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  3. I only used 12-15% fat in this, but, it looks like enough to me as well.

    Michelle: I used to make it with just powders, but, I found a DOP recipe that uses crema, so, I figured I'd use it. I'd love more of your input on all my salumi Calabresi!!!! Thanks.

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  4. scott--looks great, tried my hand at this---had quite a bit of slimy mold on the outside of the casing---do you have any idea what I did wrong---seems like the mold has a distinct odor and that the the sopresatta has taken the odor and its part of the taste now---everything else looked perfect--any ideas

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  5. Hey Scott --

    Long time viewer, first time poster.
    Just want to say this looks phenomenal. I've been looking to make an authentic soppressata like this for quite a while. Any chances that you would provide measurement ratios on the ingredients you used?

    Pete

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  6. The dry sausage looks good. Whats the best way to get these.

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