How to make SOPPRESSATA CALABRESE original italian salami recipe - Homemade Salami  

I think you're doing a great job with the English language , And very informative !!! great job from Australia Melbourne If they don't like your English tell them to learn Italian

Cracks me up when you guys swing your arms and declare "spectacular". Every time I see someone do it, I think of you.

The unison hand circles, lol

I prepared this. It was a very long process. Today I tasted it after a month aging and OMG!!! Honestly, best salami I have ever tasted. I used my own fermented pepper sauce though. But tastes great. I'll prepare another batch right away. Thank you! Spectacular indeed.

Great video. People need to make their own salami, bacon, soppressata, ham , or Canadian bacon, pickles wine, and beer themselves for posterity. They are fools if they do not. Thanks for this.

I love all your recipes. Beautifully presented and very to the point making it easy to follow. We have a lot of Italians living in South Africa where I am and I am sure many of them follow you. The few that I know love what I make from your video clips. You have a friend for life. Thank you for all your effort. Sei il migliore.

Love the Calabrian accents. "We poot in between two peeze of voot"

When I eat something good, I also do the hand circles now. Thanks to you.

I love your tutorials. Your English is getting a lot better. Best wishes from UK .Cheers mate.

Hello from São Paulo, Brazil. Great recipe. Looks delicious as well. By the way great Channel. Lots of interesting recipes,

Awesome video, as always. Love the Italian hand circles as symbol of “spectacular!”

This recipe turned out great for me! My grandfather was from Calabria and would give me soppressata from when I was a kid. This is just how he would make it. Awesome!

I love your tutorials I just typed up a long comment and the electric went out for the first time ever in my house and the whole thing disappeared. Anyway, keep up the great work. I spent May in Italy and learned of two new kinds of salami that are awesome, Finocchiona, and Sbriciolona. SOPPRESSATA CALABRESE is one of my all-time favorites, I just bought some this past Saturday. I used to raise my own pigs and always made, Guanciale, Pancetta & Hot Italian sausage. I can't wait to watch the rest of your videos.

I made this for the first time a few weeks ago. It has lost about 45 percent of its weight, so I sliced a few pieces of it..... WOW!!!😃 Thanks for this amazing recipe! Tom Rath. Cape Coral, Florida

You are incredible, I'm gonna try all your salami recipes. Ciao from London!

so warm and friendly! a delight in watching you. I find myself testing the meat with you. Pleasant and very pleasing to watch

I love the hand circles so typical of Italians and also very similar to us Greeks 😍😀

my new favorite channel, thank you!!

This site has got to be one of the best on utube. The foods of my ancestors. I love every video.

I have made two of you're recipes and got such praise of how delicious I said I followed you're directions. Absolutely love your'e video's much respect from the U S .

Quick comment on the setting: BEAUTIFUL SETTING! I make soppressata next. You are my inspiration. Its really simple, thanks to you.

You are so amazing for sharing these videos!!!!! Thank you!

Oh man your vids are brilliant, i've been finding myself binge watching them. Definitely gonna be making some of ya sausages.

Lovely video, love your accent, lots of hugs from Argentina ❤

I am from Calabria living in Toronto Canada I love all your videos..your English is getting better and better.. keep up the great work.

Love all of your videos! They are all so simple and honest. Congrats

Oh yes truly amazing video this Italian recipe very easy and so wonderful way and very delicious thanks my dear for sharing -- greetings

Fantastica! Thanks guys, really appreciate the recipe and details. I wish I could just type in Italian, but I am just an brazilian with a Italian heritage living in US.😄. Anyways, I am also a homebrewer, so the craft beer part has a direct connection. I have done salami few times, ressurecting this hobby right now, so always good to see new recipes. I'll definetly check on the hot sauce recope as I am a hot sauce head as well.👍👍

I love your passion for the making and eating of good food. Thanks for sharing this and all the other great videos!

Spectacular, my friend! After few vidios, I deside to subscribe! Salute from Saint-Petersburg!

Just found this channel and already I am hooked. I cured a pork belly last year and the instructions were quite lengthy and convoluted. I had a silvery sheen on it at one point and had to look on the net to find out what it was as the book didn’t say. Your methods are clear and concise and you make it look so simple. I can’t wait to try as many of your ‘cures’ as possible. Great videos guys, superb content.

All your videos are wonderful and very informative.

Merveilleux!! You've ansered a lot of questions. My kids are looking foward to making this!

Your channel and videos are a gold mine of information that is very hard to find else where....thanks for teaching the world these fabulous italian recipes..... grazie

Thank your for your recipe, I love the way that you show your feeling about test food. Fantastico👌👌👌♥️❤️

I love the pepper sauce entrance 👍. Both of you are classic! Amazing video.🙂

Thank you for sharing your expertise. I look forward to making this recipe. Best wishes from Ottawa, Canada!

4:28 - after 1 hour and craft beer *come back completely drunk* the content in this channel is the best! i love it

Mio stimato amico, tutto ciò che fai è fantastico, proverò il mulino a vento

I love the content. Still going back to these as I want to venture in the cured meats world. Thank you and I hope we can make a Soppressata just as good as yours!

I am so impressed with the attention to Quality and detail that you provide in your videos. Whether it's for The wonderful Meats, Breads and dessert cakes to the many different liqueurs and tasty beverages. Very impressed with the spectrum of your abilities and appreciate your accent so very much. Favorite part was when you were showing how to make whiskey and said that your wife would kill you if you smoked out her kitchen! You're the best keep up the amazing work. Saluti!!

good to see original recipes so we could try at home easily

Thank you so much. What a wonderful recipe! I love the addition of the pepper sauce. (Another great recipe). :)

Awesome! First time I see a specific grid size like that, we use the same ones to cook meat over wood fire in South Africa, inside and outside the home.

Addicted to watching you’re doing some tasty treats from Italy.

Spectacular 😊...the traditional tastes is the best ... always ! I gonna try this recipe ! Thanks guys ... love from Cyprus !!! 🇨🇾🇮🇹

Сам делаю уже давно домашнее вяленое мясо, из вашего канала узнал много нового спасибо за видео и рецепты так держать!

I just love your hand gestures.

Your videos are so relaxing to watch. I havent tried to make any of these foods, but someday I will! Greetings from Finland.

Another great video Andrea, I'm getting ready to make a Calabrese Salami using your secrete Sauce that I made last year. I could not get Calabrese Pepper Flakes in Thailand so I bought 250g in Australia two weeks ago, I'm now back in Phuket with plenty of space in my freezers and fridges and need a few projects to fill my drying chamber. I have 5kg of Pancetta Tessa in Sea Salt at present that needs another 10 days curing and need a few spicy Salamis to fill up some of the free space as the drying chamber is running with nothing in it but vacuumed produce I made. I want to make a very hot Calabrese with added Ghost Pepper Flakes and milder ones as well for those who don't like the heat. I have been experimenting with the idea for a way to stick Chillies, Here's, seeds on the outside of finished Salamis and have finally come up with a good recipe that works and does not fall off. Are you back in Thailand?

Gorgeous garden

Ah this is why we haven’t seen you for a while nice video guys but if one day you want to do a video about procchiutto please don’t wait 18 months... i think we like being entertained by you cheers from Québec 🇨🇦

Awesome video, gonna try this soon 😉👍🏻

I love it, you are the best- it’s worth it just for the taste test...spectacular!!! The cured meats look awesome, I’m going to try some of yours recipes. My mouth is just watering right just thinking of it now..spectacular!

Thank you very much for explaining all this in English - very kind of you.

THE SYNCHRONIZED HANDS 0:05 you are a blessing

Thank you soooo much for your videos! Please don’t stop.

The sauce recipe they speak of in this recipe is difficult to find, and it is all in Italian! Below I have given you the recipe and method Pepper Sauce...for italian salame (from Calabria) m.ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-5AfFHmOuhbQ.html The video starts with a brief introduction telling you that the sauce is special to the area and you should subscribe to this guy‘s channel. The actual recipe begins (at 1:17) The first ingredient you will need is 1 kg of bell pepper otherwise known as capsicum he has used Red ones in this instance (At 1:38) We can see how he de-seeds and chops up the capsicums/bell peppers Once he’s done this he puts them in a pot (at 2:27) with a good pinch of salt (guessing 1/2 to 1 teaspoon) and a splash of good quality olive oil on a medium temperature (at 2:54) After 10 minutes of cooking we add the chilli peppers, you can use fresh chilies or you can use preserved chilies in oil as the chef does (at 3:20) You can put in as much chilli pepper as you like depending on how hot you like it, you can see him at the chilli (at 3:41) Give everything a good stir, add 1/4 cup water put the lid on, and simmer for 45 minutes (at 4:03) (At 4:42) they put it through a vegetable sieve although if you don’t have one I’m sure you could just put it in a blender (At 4:57) They return the sauce to a saucepan and put it on low heat for 10 minutes, Until the sauce has thickened to the consistency of bottled tomato sauce You then need to sterilise enough glass jars to put this into, find a method to sterilise jars, (at 6:18) You can watch him fill the jars with the source he feels each jar about 90% full and then put the lids on (At 7:17) he puts the glass jars into a large pot put the tea towel between them and fills the pot with water (7:24) He then puts the pot on a medium heat, with the lid on, brings it to the boil and boils it for 40 minutes (at 7:33) After the 40 minutes turn off the heat and let the jars cool down inside the pot, this will create the vacuum seal for long life storage. (At 7:46) We see the completed product

Great! I love your channel. Thanks.

Love your work. Very inspirational. Have several sausages in the fridge because of you. Keep on. Greetings from 🇳🇴

Hello, I hope you and your brother are healthy with the covid-19 situation in Italy. Thank you very much for your recipes authentic recipes.

Looks good! My Nonna is from Calabria and her and I have been making sopresatta together the last few years. Any reason you do not dry it more? Looks like it’s still pretty soft when you guys pulled it but we have always let it dry much more. Love the videos!

I made my first batch of these a week ago following this recipe + a teaspoon of chillie flakes dried . I look forward to eating it in 3 more weeks .

You can tell a salami recipe will be amazing when they have thick accents. Going to have to try making this.

Thank you for your marvelous recipes and presentation. I always let the adds run completely for you. I recently came across your videos and am looking forward to making them. What is the "special salt" please.

Very nice video , and super channel . I have question you clean mold with dry towel or with vinegar ?

Learned a lot from this channel many thanks

You inspired me to build the basement. A small one, but anyway. First batch in the water pump well and the fridge dry was excellent. That sweet paprika sauce smell! Mamma Mia!!!

I'm definitely going to try this as soon as it gets cooler here. Questo è un video fantastico:-)>

Hello again, For this recipe can I use Collagen casing for the Soppressata? Thanks and you’re recipes are amazing

Both doing the woggy 🤌🏻🤌🏻🤌🏻 hand circles at the same time, that's so Italian 🤣 classic, that's awesome 👌🏻

Grazie. Mamma e papà facevano questo, prosciutto, salsiccia ogni autunno / inverno. Riporta grandi ricordi !! ❤👍😉

After moving to Iceland I miss good Italian salamis. I will have to try this!

What beautiful garden !

Nice videos, so nice you've determined me to try this on my own. I'm in the process of making all three recipes (Italian dried sausage; Calabrian style sausage & the Soppressata) So far so good I'm entering the 2nd, week, all of the sausages are in the fridge (all developed white mold), I have a Glas dor fridge with inside temperature constantly at 11 Celsius degrees and a humidity fluctuating from 80 to 90% . Would you have any advice so far? On my end, I would have one question regarding the Soppressata, after I removed it from the basement (constantly 16 Celsius degrees) from the weights the casing was a bit sticky and had a particular smell, I've cleaned it a bit and set it in the fridge, would you have any recommendation for this? Thank you

Fantastique, I like what you are doing in a miditerranean style. It's very enthousiam how to do it. So, Merci beaucoup Guys.

Very good, i plan on making alot of your recipes...thanks for the great channel ... i looked up the pepper sauce but its in italian so ill have to watch the video a few times to get it right...thanks again from montana USA...

This is such a great channel

thank you for the video I would love to try this recipe out when I have time. Could you show us versions where the mould is not safe to eat and must be discarded?

Soppressata, a little cheese, a nice beer and some football, now that sounds like a glorious afternoon to me!

Do you have a cook book with recipes. And where would I be able to find it. And as always love your videos

You are the best.. keep the good work going..😊😊😊 spectacular 😂👍🤝

We will be trying this in Boulder, Colorado. Thank you for filming!

You are a crack up . Awesome Videos !!! I have learned alot !

Bosss, i love all ur stuffs about drinks n foods I wonder, those salami and other meat stuffs, after the mold came up, u only cleaned it by wiping it off, then,... After the time comes, u took the meat and sliced it then ate it straight away... How bout the mold... Is it safe for ur stomach... Why didnt u stir it or oven it or bake it to make sure all the mold, or bacteria die?

First of all I am happy to watch your videos and your recipe . I have a question for you about the casing , did you put it in salt water before ? And if I put it in artificial casing should I do the same in salt water as-well or not ? Thanks I am Mario from Malta .

I’m definitely going to use the hand and arm motion. Even when I make my son a bowl of cereal

I like that there is no sodium nitrate added. The recipe contains naturally available ingredients. I think the SOPPRESSATA CALABRESE is meant to be eaten shortly after the cure. Maybe frozen? Good video. I will try to make it soon. ciao

very good recipes and very practical videos of the best of Italian food. Can you explain how your friend prepared the pepper sauce?

Wonderful. Thank you !

Sorry for bothering you again. 2 questions for you. 1) is there an issue adding some lard to this recipe? And 2) do you use vinegar on a cloth to clean the mold ? Making sauce today😊 Many Thanks

I must make this for my family. They would enjoy it.

That looks absolutely great! So, you didn't use any sodium nitrite or potassium nitrite (salt peter) ? just sea salt?

You are amazing ❤️😊🇨🇦

Thanks for your good work ,you made for us.The gut (casing) you use is from pig,lamb,cow ?

Awesome you 2, a great job.

Thank you so much for sharing It! By the way, should I be concerned about the remaining funghus? It is something very new to me.

Eccellente. Mi piacciono molto i tuoi video.

Hello, my friend. Thanks for the recipes and videos. I made the pork tenderloins very successfully. Making this tomorrow. CI know it won't be sopressata, but can I use smaller casings and get a good outcome? Mine are 30-35mm.

My grandmother, born in 1909, used Ndujja for flavor in suppressata and salami. Maybe a regional thing? Gabella, Lamezia Terme.