Soppressata
Soppressata is a typical Southern Italian dry-cured sausage from the Calabria region, traditionally pressed flat. Its flattened shape allows for even drying and develops a firm, sliceable texture. Black pepper and peperoncino give it its characteristic character.
Ingredients(for 1 kg)
Instructions
Preparation & Filling
1-2 hoursGrind meat through an 8 mm plate or roughly cut by hand. Cut fat into 6 mm cubes and chill. Mix and knead all ingredients thoroughly. Fill firmly into wide pork middle casings (Ø 55-70 mm), press out air and tie ends.
Color Curing & Pressing
3-4 daysHang sausages at 22 °C for 24 hours for color curing. Then press flat between two clean wooden boards and weigh down with approx. 3-5 kg. Turn daily and correct the shape. The sausage should take on an even oval, flattened shape.
Cold Smoking
1-2 smoking sessions of 8 hours eachCold smoke the pressed soppressata with beech smoke at max. 18 °C. Light smoking is sufficient – the sausage should develop a mild smoky note without a dominant smoke flavor.
Ripening & Drying
6-10 weeksRipen hanging at 12-14 °C and 75-80% humidity. During the first two weeks, continue turning daily to maintain the flat shape. Soppressata is ready at a weight loss of 30-35%.
Pro Tip
Pressing after 3-4 days is crucial for the typical flat shape. Pressing distributes moisture more evenly and accelerates ripening. Turn and re-weigh daily.
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