My grandson Rowan Sheffield, 3 months old had to get involved making sopressata. We live in Oxford, Pa., Amish country , where Italian cured meats and cuisine isn't really appreciated so we make it ourselves every January. We're located about one hour away from the Italian Market in South Philly and make numerous trips to get our fill of Italian cheese and bread.
ELABORACION DE LA SOPRESSATA
Wow see the big press.
Homemade Italian Capocollo & Soppressata
Note the flat pressed product.
Sopressa 101 with Frank Mazzuca
Although this video is not about making Sopresata the only major differences are the cuts of meat and the size of the casing. I love the group effort and the whole hog, not to mention the high video quality.
Danbury, CT Makes 600 lbs 2012
I've been making sopressata since I was old enough to stand up at the table. First with my grandfather over 50 years ago. Then with my father. Now I make it with my kids and some friends.
Every year we make between 500 and 600 lbs. We've progressed to running two grinders and two stuffers at a time. We do cheat now and use electrical zip ties insted of tying with string , it's so much faster. We still tie loops of string and attach them with the tie for honging. He also included a picture of an Easter pie with the sopressata inside (see his Easter pie recipe).
Answers to the most frequently asked Sopressata making questions.
Presented by sopressata.org and hosted by Billy King (The Sodfocker) this nearly 40 minute video covers material not posted anywhere else on the web. Subjects include: casings, pressing, drying, storage, ingredients and many other tips and tricks. This video is exclusive to sopressata.org and is not found anywhere else on the web.
Frank Balestri The Sodfather Returns
Updated 2011 video from Frank with slightly more detail about ingredients and the overall processes. (Thanks Frank)
Basic Sopresata Making Procedure
This video is posted by an unknown source with no description, however I think it is a good step by step video. This video does not show the pressing, hanging and drying of the meat. It looks like these folks add tomato paste to the recipe, does anyone else do this? Let us know in the Bulletin Board/Guestbook section.
Billy King Sopressata Making Party 2010 Chicago
The Billy King (far northwest Chicago) sopressatta making private party is the event of the year with guests traveling as fare as 1000 miles and the making of over 1200 pounds of sausage. The sopressatta press below is one of the most impressive rigs I have ever seen and is pressing over 1200 sticks. If you would like to email Billy you may do so at firstname.lastname@example.org
Frank Balestri Sopressatta Making Party
This 3 part Video shows how to mix and spice the pork and the proccess of stuffing them properly and hanging them to cure, Best of all it brings the Family together!!!! Thanks Frank
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