While I've made sopressata before, previously I had decided to hand cut the fat into chunks for both a better appearance and perhaps even a better mouth feel. This time however, I decided to simply do a coarse grind to have a comparison, as this is far less labor intensive, but perhaps not as visually stunning. During this round of salami making, I decided to do both dolce and piccante. While there is no replacement for a great sweet sopressata, I do love me some piccante. The recipe is essentially exactly the same, however you just up the red chili flakes that much more as you might expect.
All are in the chamber and hanging away to dry. We'll have to check back in a few weeks to do a comparison of fat size and chunking method.