Thank you, mille. This is my goal recipe. I can't belive we can have sopressata without having to use curing salts. Great video, I am subscribed! Mamma mia, I am hungry now!
I seriously love your channel! Thank you for showing us all these classic Italian cured meats and the process. I have made guanciale, capicola and pancetta with your help. Would love to get you on our foodie podcast... Thanks again from California!
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.
OH MY WORD!!!!!!! Do I like it? I could not wait another week. I had to take one out now and see. I made smaller ones using hog casings. WE LOVE IT! I can't believe I made it. We had some soppressata from the only Italian supermarket I know that sells it. Grocery stores ones are awful. It was ok not nearly as good as your recipe. I made about 10 links. Just a small batch to see if we like it. I will make at least a 10 lb batch to have on hand and PROUDLY give as gifts to family and friends! Mine has a little heat too and the wine is a great touch! GRAZIE SIGNORE!!!! I will post your channel on all my social media I hang out in!
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
I just took one of the pieces of the soppressata out using the hog casings!!! YES SIR!!! a little over 3 weeks and it's the best ever! Thank you for your valuable info! Now I will make 10 lbs without batting an eye! lol
I have made several batches of Soppressata for the first time this year after watching your video. In your video at 4 minutes I see something on your pointer finger. Is this silver skin? I saw it in mine and wasn't sure If I did something wrong.
Chef ....I would like to use a port wine as well what do you think ?? and how many grams ? also I will be using Ghost pepper powder I am thinking just 2 grams reduced from 8-10 cayenne as it has a higher heat range Thank you in advance Luke
Thank you so much for preparing this VDO - I love it! What kind of casing do you use and how wide is it ... 5 - 6 cm? I see there are many types of casing - hog, lamb and collagen - which one is best for salami? Gracie!!
Good morning Chef! I finally made Sopressata on Sunday 🙂 Living in Thailand it is too hot to leave it at room temperature for 48 hours. I had to hang it in the fridge. My whole fridge smells wonderful! I hope that by putting them in the fridge right away will not alter the results. Besides touching and feeling the salami to determine the readiness - should we also determine it by weight loss as well? I notice that some say we should aim for weight loss of about 35%?
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
Good afternoon Chef! I have a question. Normally before you eat pork (or chicken) you have to make sure that is is well cooked, otherwise you can get sick. Why is it that we can eat salami or other dried pork and be ok? Is it the evaporation of liquid that makes it ok - or is it the spices that cooked it and make is safe to eat?
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.
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 !!
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 😁😁😁😁
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. 😁😁
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
@@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.
@@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.
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.
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. 👋👋
@@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.
Thank you, mille. This is my goal recipe. I can't belive we can have sopressata without having to use curing salts. Great video, I am subscribed! Mamma mia, I am hungry now!
😁😁
I seriously love your channel! Thank you for showing us all these classic Italian cured meats and the process. I have made guanciale, capicola and pancetta with your help. Would love to get you on our foodie podcast... Thanks again from California!
Thank you very much for the lovely comment, I am very happy you like my Italian style. If you need any help let me know. Ciaoooo from UK. 😁😁👋👋
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.
Thank you very much for the lovely comment. If you need any help let me know. Ciaoooo 😁😁👋👋👋
OH MY WORD!!!!!!! Do I like it? I could not wait another week. I had to take one out now and see. I made smaller ones using hog casings. WE LOVE IT! I can't believe I made it. We had some soppressata from the only Italian supermarket I know that sells it. Grocery stores ones are awful. It was ok not nearly as good as your recipe. I made about 10 links. Just a small batch to see if we like it. I will make at least a 10 lb batch to have on hand and PROUDLY give as gifts to family and friends! Mine has a little heat too and the wine is a great touch! GRAZIE SIGNORE!!!! I will post your channel on all my social media I hang out in!
Thank you very much for the lovely comment. Soppressata is very good. Grazie mille ciaooo. 👋👋😁😁
I have another week to wait for mine! followed your technique! Patience is not one of my better virtues. lol
Wait, and let me know if you like. 👋👋
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
Thank you very much 😁😁
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.
👍👍👋👋
well dang, why didn't I think of that! I am planning on making it next week. GREAT IDEA! I have plenty of those.
Let me know if you need any help. 👋👋
I just took one of the pieces of the soppressata out using the hog casings!!! YES SIR!!! a little over 3 weeks and it's the best ever! Thank you for your valuable info! Now I will make 10 lbs without batting an eye! lol
Subbed !
What casings are you using and where did you buy them? Thanks for your information
From my butcher.
@@CookingwithanItalian Do you know what size? They look like beef middles
I am always fascinated by Italian cured meats. They are far more varied compared to my country's. This one's nice...
Thank you very much and I hope you try it. Ciaoooo 😁😁
my favorite cold cut is spicy sopressata
I have made several batches of Soppressata for the first time this year after watching your video. In your video at 4 minutes I see something on your pointer finger. Is this silver skin? I saw it in mine and wasn't sure If I did something wrong.
👍👍
Chef ....I would like to use a port wine as well what do you think ?? and how many grams ? also I will be using Ghost pepper powder I am thinking just 2 grams reduced from 8-10 cayenne as it has a higher heat range Thank you in advance Luke
You can use what you like. The wine is fine try 20ml for Kg.
Best video I’ve seen so far! Wonderful…thank you! Also, does it drip while curing in the frig?
Thank you very much 👋👋
Thank you so much for preparing this VDO - I love it! What kind of casing do you use and how wide is it ... 5 - 6 cm? I see there are many types of casing - hog, lamb and collagen - which one is best for salami? Gracie!!
All skin is good, l prefer natural asck your butcher. Pork skin is more comune. If you want make a big salami you need beef skin. 👋👋
@@CookingwithanItalian Grazie mille 🙂 ... how wide ? ... how many centimeter?
55mm skin
@@CookingwithanItalian Grazie mille!! 🙂
If you need any help let me know. Ciaoooo
Good morning Chef! I finally made Sopressata on Sunday 🙂 Living in Thailand it is too hot to leave it at room temperature for 48 hours. I had to hang it in the fridge. My whole fridge smells wonderful! I hope that by putting them in the fridge right away will not alter the results. Besides touching and feeling the salami to determine the readiness - should we also determine it by weight loss as well? I notice that some say we should aim for weight loss of about 35%?
Beautiful Thailand, live the salami at least 8 /10 h.
Yes 35/40% is correct. Ciaoooo 👋👋👋
Thank you
for recipe- i will trie do this. but is sommer is it okej anyvay
Yes, follow the recipe, and let me know. Ciaoooo
quale e la temperatura del frigo per la stagionatura della soppressata? Grazie
4°/5° e lo lascio li per 8/10 settimane. Ciao 👋 👋
太喜欢您的杰作了
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
The sauce you both is perfect. If you like spicy put in. 👋👋
Good afternoon Chef! I have a question. Normally before you eat pork (or chicken) you have to make sure that is is well cooked, otherwise you can get sick. Why is it that we can eat salami or other dried pork and be ok? Is it the evaporation of liquid that makes it ok - or is it the spices that cooked it and make is safe to eat?
The sea salt make it safe.
@@CookingwithanItalian Just the salt! WOW! Thank you chef 🙂
SUPER 😘🇮🇹🇮🇹🇮🇹
Grazie mille ❤️❤️
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.
Shoulder and belly is very good. I use loin because I like less fat, and tastes very good. Ciaoooo 👋👋👋
You lost 20 pounds waiting for your sopressata. Looking good!
👋
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 !!
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 😁😁😁😁
Also, do you continue to store it in the refrigerator, do you freeze it for future use?
Live in the fridge. 😁😁
Live in the fridge. You can keep it in the fridge 3/4 month. 👍
@@CookingwithanItalian Thank you so much!
ciao, quindi puoi curare la soppressata in frigo? non hai bisogno di ventilazione?
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. 😁😁
@@CookingwithanItalian thank you
@@CookingwithanItalian thank you
👍👍😁😁 Ciao.
To make sopprasata do u have to add the pork belly or is the pork loin good enough
Yes pork belly is important. 😁😁
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
And is bacon considered pork belly can I use that as well when mixing in the pork
When you press down you leave out?
I leave it out for 24h.
Grazie
The sausage was pressed at room temp for 48 hours and didn't spoil?
Maybe the weight wasn't enough.
@@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.
@@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.
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.
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. 👋👋
@@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.
you should tell the people the spices that are used is for how much meat that meat looks really fat not lean at all
Fat is for the flavor. Don't blame fat for what the sugars and carbs did.