My family is from a small island off of Sardinia. My family made their own Salami and Sopresatta. Their recipes always called for Wine in the Sopresatta
My older cousin has been making them for many years. Hangs them up in his garage. Just brought some down to where I live only 2weeks ago. I love it something fierce. I always have to stop myself from eating too much of it. Thanx for the video. 🇮🇹
Doesn't Sopressata need to be pressed (pressata) ? The Calabrian version uses a spicy pepper sauce in the meat mixture also, it helps it in not drying out.
Very nice Rossella! Also, you can add a little dry red or white wine, bit of sugar(not entirely necessary if using a red-pepper paste), perhaps some form of starter culture to the meat paste, and ferment/dry in a cool humid place like a basement (if up north in the winter).
Wow!!!! Rossella you are awesome. I just stumbled upon this video and its really nice to see a young Italian American woman embracing her roots. I feel like more and more people are loosing their traditions and culture in this country. I grew up next door to my grandparents and learned so much from them about life and our culture. Although my grandfather passed a couple of years ago we still carry the traditions. We make the homemade wine, sauce, salami (just to name a few) I wouldn't have it any other way and it makes my grandmother so happy to see us doing it. I think what your doing is amazing and I kinda wish I was doing it ;) haha. Keep doing what your doing, I wish you the best of luck!!! - Anthony
4ABlock4 Thank you so much for your kind words! My mission si to keep these traditions alive. Please Subscribe to my channel for more great videos coming up!
What a wonderful video. I wonder if nonno presses it to give it that more square shape since the sopressata started round. The homemade sopressata I remember as a child was pressed like that too but all the sopresatta in the stores seems to be round and not nearly as rich in flavor as what I remember as a child. I would have loved to see the meat box nonno was speaking of around 17:50 where he puts it under oil. Very cool video.
Ciao bella,mi da molto piacere a cucinare tutti tuoi piatti. I have one question on the vlog nonno e nonna mentioned that the powdered pepper was a sweet pepper . However on the recipe it said Red chili flakes andhot pepper powder !!! Did I misunderstand , or was it a typo mistake ? Mile grazie per tutto che fai, I wish you the best and may God give all the nonnos i nonnas a long healthy life, we need them to be around.
Excellent video Rossella, it was great seeing a Nonno on the show. 😄One thing that I don't understand is why do they cut the casings ahead of time. If they load the whole beef middle (casing) onto the stuffing horn, after stuffing the casing, it can be tied much easier because there is more to hold onto. After it is tied, then you tie the casing once again about 1 inch away from the first knot and that will be the start of your next sopressata. I find that method to be very easy but I guess it's all about how you have been taught and the want to follow your family tradition. I made a batch on Thanksgiving night and about 3 weeks ago I made another 25kilos batch. They look great. One other great tip: I spray each sopressatta with a penicillium candidum mold culture which is the white mold that you find on Brie and Camembert cheese. This mold will prevent the growth of other harmful molds. I'm hoping to start a mail order Salumi and cured meats business, I'm also hoping that my son who is a chef in Beverly Hills will partner with me on this business. With my back, I could never do it alone. 😃
Frank Daniels Hey... this Nonno has his own way and you cannot change him. He is quite a character! Go ahead Frank... Start the Frank Salumi business... you'll do great! :)
Haha, I hear you Rossella. I guess that would be like trying to tell our Nonna's how to make pasta an easier way. If it's not broken, don't fix it. Haha. Thanks Rossella. By the way, when are you moving to Naples? All week it's going to be 85° and sunny. Haha
Loved the video. Loved the 'old' couple, real salt-of-the-earth type people. Obviously a few issues with the sound but, overall, totally worth spending 20 minutes of my time watching.
question do you use sea salt, table salt, kosher salt, or curing salt like #1 or #2. i have my casing soaking for 1 day and i need to know what salt to use please
THAT A GOOD QUESTION SWEET GROUND PEPPER I FIND AN ITALIAN MARKET IN THE CITY. OR; POLVORIZE YOUR YOUR OWN IN A MACHINE A MEXICAN SPANISH MARKET MIGHT HAVE IT ALSO GRANDPAWWW LOL AWESOME
Hey Rossella, I asked about the sea salt only requirement, in relation to the curing salt & curing chemicals, I was wondering if it is true as Italians anciently didn't have all those curing chemicals back then ! So I am a little nervous about making Sopressata as it is PORK and I don't want to get sick! So all you are saying it is ok to use just Sea Salt and that is it ? what do you think ?
Our ancestors have been using just salt for decades, centuries and it has worked fine for them and that is what we use in my family. However, there are many variables that you need to worry about. Getting all the air pockets out of the sopressata is very important as well as the curing and preservation process . If you don;t feel comfortable by all means use the chemicals to preserve it.
Sorry for the delay! :) But if you follow the link to the recipe located in the Info section at the bottom of the video you can see the dosages. In any case, here is the link to the recipe. Look in step 3 in the directions for the measurements of the salt: cookingwithnonna.com/italian-cuisine/sopressata.html
I understood the first time you replied but i would like to know how much spices you used for the batch that you made as a starting point for me to adjust from.
MY GRANDPARENTS WOULD DO THIS EVERY YEAR & LIKE THEY SAY THE GARAGE IS THE PERFECT PLACE TO HANG THEM UP HE ALSO TOOK THE RED HOT CHILI PEPPERS & HUNG THEM UP ALSO LATER TO MAKE CRUSHED PEPPER WARNING REALLY RED HOT TODAY I HAVE TO BUY IT BOOR S HEAD IS VERY GOOD SOME USE WINE FOR TASTE GRANDPAWWW LOL AWESOME
Using gloves...very traditional......come on girls!!!!! You didn't want to mess up your manicures!!!! All kidding aside, very nice video, loved the breaks in between showing some of the history of your very special grandparents. Now, on the the "meat and potatoes".....people DID eat raw pork before stuffing (may they rest in peace)because cooking the pork changes the flavor. You're very lucky to have such cool grandparents and I wish them 100 more years!!
@@Adam.P cause you dont have a clue. we are not good at advertising our quality food (and wine, cheese etc), of course countries like Italy and Spain (very lame proscuitto) will have the upper hand. well, my wish for you is to taste Croatian prosciutto(from Dalmatia), it is a big blessing I am giving you!
@@Adam.P trust me, even in Croatia there are many regional proscuitto and not all are good (some of them I wouldnt even call proscuitto, like the ones from the north of Croatia), but the ones from Dalmatia (Zagora) are the best because prosciutto beside having to be well salted, also needs to be dried well, and in Dalmatia "bura" very cold and dry wind that blows in winter does a good job of drying proscuittos well :), then it s smoked with different types of wood for about a year. Just like lamb from the island of Pag is the best in the world, because sheep eat grass that is very sparse on that island, it s all salty and only special herbs grow there, the island is basically just stoney ground, very few herbs, but the kind that sheep love, and so Pag is the place where they make the best sheep cheese too, Paški sir "Gligora" (2019 gold award etc), which earnt so many world awards. I lived in a few countries in the world, and can tell you Croatian food is really good and of good quality. Let me tell you what else is good, donuts, bread, different types of pastries, bakeries on every corner, with different types of flour, that I havent seen elsewhere, like cornflour and spelt, various mixtures of flours, of course you can buy this type of flour elsewhere in the world, but I dont see that type of bread in their bakeries...sausages are good too, all kinds of salame, pate, peperoni sausages, slanina (bacon) and what you call here in the UK haggis, blood sausages, the scottish ones are yuck lol, we make them much better! we bake nice cakes (but that s more mixture of hungarian and austrian and turkish import, but united in one "croatian culture"), oh and meat that you cant find elsewhere, I live in the UK and there s no veal here, there s no piglet either (probably cause of animal "rights" organizations), they sell just plain old pork and beef. Veal is the best meat you can eat :). It s tender beef up to 1 year old. Well we have it plenty in Croatia and it s the most popular meat there. We like lamb only roasted on the woodfire, otherwise we dont eat lamb because for lamb you need to use strong spices, and we dont have that in our culture, just salt, pepper, paprika and "vegeta" (regionally popular croatian blend of spices) and some herbs, that s it. Croatian chocolate isnt that good, although we have a few extraordinarily good products (Bajadere), of world quality, but my fave chocolate (and icecream) must be from Switzerland, they re the best (lived there too). Every culture have their specialties, we are big on the things I wrote above. I buy sometimes Italian and Spanish proscuitto, but it s not even dried well, smells pork and tastes pork. the other day I ate pizza in an Italian pizzeria, and they put this horrible proscuitto on my pizza and it tasted pork, the whole pizza tasted pork. Our proscuitto does not taste pork, it tastes proscuitto!! :) I should mention the best olive oil in the world too :) well Gordon Ramsay recently remarked on it being one of the best in the world!
@@missthunderstormable it seems you have no idea how this dalmatian pork is made. From what you are saying its salty dry and smokey. seems very carcinogenic.
