Homemade Sopressata Step by Step by an Italian at home in your fridge AUTHENTIC method

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Sopressata is like a salami, a squeezed one. Follow the video and see step by step on how to cut and mix all the ingredients together with Piero. Homemade Sopressata takes around 6-8 weeks to cure in your fridge depending on how it runs. Weigh it before you put in the fridge and it should be ready after it loses around 40-45% weight loss. Any questions let us know. Enjoy & thanks for watching.
Ingredients:
Course Mince pork (350g belly, 600g Loin)
50g Pork back fat
Salami skin
20g Sweet paprika
30g Sea Salt
3g Black Pepper
2g Black peppercorns
100g Red Pepper sauce
Hope you enjoy this Homemade Sopressata Step by Step video, visit our website for more www.cookingwithanitalian.com & find more on our channel enjoy!
If you have any queries, please let us know in the comments or contact us through social media. Thank you.
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Edited by Ludo, find him here: / ludo_pex
#Cookingwithanitalian #Soppressata #Charcuterie

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Опубликовано:

20 июл 2024

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Комментарии : 48

@roseannamarotta5864 6 месяцев назад

I just found your channel and I am obsessed on learning how to cook like an Italian, This is the best video so far for making Soppressata.. I am going to try and make this it looks delicious.. Thank you for sharing your recipe with all of us.

@CookingwithanItalian 6 месяцев назад

Thank you very much for the lovely comment. If you need any help let me know. Ciaoooo 😁😁👋👋👋

@DragonTVSJC Год назад

my favorite cold cut is spicy sopressata

@our-duoduo Год назад

太喜欢您的杰作了

@edhlavaty6914 4 месяца назад

Excellent.I do it similar but with Kielbasa casings. Basically cuts the dry time to 3 weeks to 30 days for the bigger,longer ones.

@CookingwithanItalian 4 месяца назад

👍👍👋👋

@alteredLori 24 дня назад

well dang, why didn't I think of that! I am planning on making it next week. GREAT IDEA! I have plenty of those.

@CookingwithanItalian 24 дня назад

Let me know if you need any help. 👋👋

@jackiegillings6030 6 месяцев назад

hi guys...i used 1000 grams of pork shoulder roast.....but if u follow pieros recipe exactly....its delicious...truly delicious....give it a try....its the real deal....thanks piero .... awesome....jackie g

@CookingwithanItalian 6 месяцев назад

Thank you very much 😁😁

@theotherohlourdespadua1131 2 года назад

I am always fascinated by Italian cured meats. They are far more varied compared to my country's. This one's nice...

@CookingwithanItalian 2 года назад

Thank you very much and I hope you try it. Ciaoooo 😁😁

@DGirlinTX Год назад

Best video I’ve seen so far! Wonderful…thank you! Also, does it drip while curing in the frig?

@CookingwithanItalian Год назад

Thank you very much 👋👋

@claudiodilorenzo2306 2 года назад

SUPER 😘🇮🇹🇮🇹🇮🇹

@CookingwithanItalian 2 года назад

Grazie mille ❤️❤️

@julianokuzhicov 2 года назад

Thank you for recipe- i will trie do this. but is sommer is it okej anyvay

@CookingwithanItalian 2 года назад

Yes, follow the recipe, and let me know. Ciaoooo

@brianpine7086 Год назад

The red pepper sauce was sweet? I have both Calabrian sweet and hot red pepper sauce, what would you recommend. I like spicy sausage myself. Thanking you in advance for your help. Brian

@CookingwithanItalian Год назад

The sauce you both is perfect. If you like spicy put in. 👋👋

@Dustwheel Год назад

Ive made sausage secca for many years. Always use shoulder, I'm interested in the loin with belly and fat. Is this just as good? Do you prefer it this way? Interesting. Grazie mille.

@CookingwithanItalian Год назад

Shoulder and belly is very good. I use loin because I like less fat, and tastes very good. Ciaoooo 👋👋👋

@markcampolo577 Год назад

Ciao ! ! The casing is pork or beef casings ? My cousin says I can find large pork casings to make soprasatta ? I think only the beef casings would be large enough correct ? Also what are your thoughts on the non natural casings ? Molte grazie !! Buona fortuna tutti !!

@CookingwithanItalian Год назад

Ciao Mark. The large size is beef. If you find the natural casings is much better. If you need any help let me know. Grazie mille e buona fortuna anche a te. Ciaoooo 😁😁😁😁

@DGirlinTX Год назад

Also, do you continue to store it in the refrigerator, do you freeze it for future use?

@CookingwithanItalian Год назад

Live in the fridge. 😁😁

@CookingwithanItalian Год назад

Live in the fridge. You can keep it in the fridge 3/4 month. 👍

@DGirlinTX Год назад

@@CookingwithanItalian Thank you so much!

@tinomacchia5410 Год назад

ciao, quindi puoi curare la soppressata in frigo? non hai bisogno di ventilazione?

@CookingwithanItalian Год назад

Ciao, i frigoriferi di casa hann un po' di ventilazione, non è la stessa cosa dei frigo professionali. Ma ti posso garantire che in piccole quantità io faccio salumi a casa da più di 25 anni. Prova e fammi sapere. Ciaoooo. 😁😁

@tinomacchia5410 Год назад

@@CookingwithanItalian thank you

@tinomacchia5410 Год назад

@@CookingwithanItalian thank you

@CookingwithanItalian Год назад

👍👍😁😁 Ciao.

@anthonycosta6461 4 месяца назад

When you press down you leave out?

@CookingwithanItalian 4 месяца назад

I leave it out for 24h.

@anthonycosta6461 4 месяца назад

Grazie

@user-pz4cz3bj4t 4 месяца назад

To make sopprasata do u have to add the pork belly or is the pork loin good enough

@CookingwithanItalian 4 месяца назад

Yes pork belly is important. 😁😁

@user-pz4cz3bj4t 4 месяца назад

Ok thank u . I watched your video and I like it a lot so they way u make yours just sea salt is enough for curing the meat in the fridge does the fridge have to be set to a certain temperature and to know when it is cured am I looking for hardness thank u

@user-pz4cz3bj4t 4 месяца назад

And is bacon considered pork belly can I use that as well when mixing in the pork

@MrTarkus007 Год назад

you should tell the people the spices that are used is for how much meat that meat looks really fat not lean at all

@hoobeydoobey1267 26 дней назад

The sausage was pressed at room temp for 48 hours and didn't spoil?

@CookingwithanItalian 26 дней назад

Maybe the weight wasn't enough.

@hoobeydoobey1267 26 дней назад

@@CookingwithanItalian I'm asking if that's what you did? Or did you let it sit in the fridge with the weight on it? The video makes it appear you left it on the counter for 2 days. I'd think meat would spoil setting out for 2 days on the counter.

@lawrencelivingstone5651 7 дней назад

@@hoobeydoobey1267 I believe he left it out for 48hrs, like his other fermented charcuterie. Fermentation encourages/starts creating good bacteria to help with preservation. There is about 1 million hours of video on YT explaining it.

@user-md8og6ie6e 11 месяцев назад

In your soppressata recipe I see you DO NOT use a starter culture is that correct or a curing chamber. I want to make it with your recipe but what can I substitute for red pepper sauce I cannot eat anything hot or very spicy.

@CookingwithanItalian 11 месяцев назад

I don't use any starter cultures, and not curing salt. Only natural sea salt. Red pepper sauce is simple you can bay in supermarket. Let me know if you need any help. 👋👋

@SS-pi2yi 9 месяцев назад

@@CookingwithanItalian I love your recipe since it does not contain any starter cultures or curing salts but: 1) is there any specific / important tips to follow to ensure all goes good/safe when doing it this way without curing salts or starter cultures etc? 2a) In the video you stated you have been doing salumi for 30 yrs. Have you ever had any issues when not using curing salts? b) what temperature (and % humidity if known) were you drying the sopressata when doing it outside the fridge (I assume a cold room or cantina)? 3) You also stated you have been drying it in the fridge for about 10 yrs. Have you ever noticed/tasted that the sopressata may indeed take on fridge odors in the final cured meat? 4) Lastly did you ever make your red pepper sauce video ? Thank you for sharing.