Calabrian Soppressata (Coarse)

Freeze pork shoulder and back fat separately for 2 hours until semi-frozen (approx. -5°C). Then hand-cut into coarse cubes: meat into 1.5-2 cm cubes, fat into 1 cm cubes. Do not grind – coarse hand-cutting is characteristic of Soppressata.

Combine all spices with starter cultures and red wine. Mix meat and fat cubes in a chilled bowl with the seasoning by hand for approx. 5 minutes until the mixture becomes cohesive and spices are evenly distributed. Brat temperature should stay below 10°C.

Soak natural casings (pork casing Ø 60-70 mm) in lukewarm water for 30 minutes. Stuff the mixture firmly into casings, avoiding air pockets. Tie off into approx. 20 cm links. Press stuffed sausages between two boards with light weight for 12 hours at 4°C to achieve the characteristic flattened shape.

Ferment sausages at 22-24°C and 85-90% relative humidity for 48-72 hours. During this phase the protective surface flora develops and pH drops below 5.3. Ensure good air circulation. Desired color: deep red through curing.

After fermentation, slowly lower temperature to 12-14°C and humidity to 75-80% RH. Hang sausages to mature, checking daily for mold growth. White noble mold is desirable and can be encouraged with mold spray. Remove any unwanted black or green mold immediately with a cloth dampened with saltwater or vinegar.

The Soppressata is ready when it has lost about 30-35% of its starting weight. It should feel firm but slightly springy when pressed. The cut face shows even red color with white fat inclusions. Aroma: spicy-hot with garlic and fermentation notes. Store vacuum-sealed at 10-12°C or hang at room temperature.