The soppressata calabrese is a typical cured meat from the Calabria region, characterized by artisanal production and high-quality ingredients. It is made from ground pork mixed with black pepper and Calabrian chili pepper, which gives the salami its spicy and distinctive flavor. After being stuffed into natural casings, it is aged for several weeks or months, during which it develops its intense flavor and soft, succulent texture. Calabrian soppressata or soppressata calabrese is appreciated both as an appetizer and as a key ingredient in many dishes of Calabrian cuisine. After explaining what it is, let’s see how we can prepare it at home.
INGREDIENTS
INSTRUCTIONS
1) Let’s start by preparing the necessary ingredients, which means cutting the meat and belly into not-too-large cubes. It’s meticulous work and must be done well.
2) Put the cubed meat in a glass bowl and add the other ingredients such as salt, whole peppercorns, and pepperoni sauce. Here’s the link for the sauce recipe .
3) Mix the ingredients with your hands and let it rest for about 1 hour before stuffing. Mix thoroughly for 10 minutes if you want your homemade soppressata calabrese to have the right texture and compactness.
4) After the required time, proceed to stuff the Calabrian soppressata using a funnel. I recommend watching the video to see how to handle the casing and tie the salami with kitchen twine.
5) Once stuffed and tied, use a needle to prick the casing to release the air. To achieve the classic shape of soppressata calabrese, you need to use the pressing method. See the video 😉
6) Hang the salami at room temperature for about 24 hours. Remember to place a plate or container underneath to catch any excess liquids.
7) After 24 hours, hang the salami in the cellar for a week. During this time, mold may develop: if it’s white, it’s a good sign; if it’s green or black, I recommend wiping it off with a kitchen towel soaked in wine.
8) At the end of the week, move the soppressata calabrese from the cellar to the refrigerator for proper aging, where it will need to sit for about 2 months.
Don’t hesitate to leave your tips by commenting directly on the YouTube video for homemade Calabrian soppressata or How to make SOPPRESSATA CALABRESE original italian salami recipe.
