Sopressata is perhaps one of my favorite salumi ever.  It's simple, it's classic and it's just flat out delicious.  We decided to use the shoulder and belly to make this beauty of a salumi and use our new stuffer for the first time. This salumi is classic as I mentioned, and as such I decided to grind the meat at a 10mm grind, and hand cut the fat to ensure it's big, juicy and flavorful.  As you can see in the photos, I applied the cure to the whole meat prior to grind, as I've learned from Bob Del Grosso that this is the best way to ensure a great mix and coverage through the grind, and this proves to be a great benefit on this particular project, as I forgot to dilute my bactoferm so coverage was going to be a concern.

As you can see from the photos, this turned into a great grind and a beautiful mix with the hand cut fat.  This was also Kate's first time stuffing salumi and she did a killer job.  We placed the finished product in the oven with the light on for fermentation for 72 hours (it's still fermenting), and after about 40 hours all smells good so I may have skirted disaster on this one.  Trust me, that mistake will not be happening again, but I am crossing my fingers for a get of jail free card. Pinot the butcher's assistant also made yet another appearance during this little process.

In addition, because we used a shoulder as our lean meat, we were able to saw off the shank for use later in some ragu or slow cook recipe.  Waste not ...

  • 3.03 kg Lean Pork
  • 909g Fatback or Belly
  • 99g Salt
  • 4g black pepper
  • 4g chili flakes
  • 10g Cure #2
  • 8g Garlic Powder
  • 51g Dextrose
  • 1g TSPX Bactoferm
  • 87g Red Wine (We used Chianti)