Recipes and Articals

Sopressata Recipe- How To Make Sopressata
By Kyle Phillips, Guide

Larry asked, much too long ago, if I had a recipe for sopressata. Like many other Italian words, sopressata’s meaning varies considerably from place to place. In much of the Peninsula it’s a raw, pork-based salami that’s been squashed slightly during the curing phase and is thus flat; the spicing varies from place to place according to local tradition. In Tuscany, on the other hand…
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How to Make Sopressata Salami
By Patricia Bryant Resnick, eHow Contributing Writer

Sopressata Salami (also called Supersata) is a traditional Italian cured meat product. It is usually a flattened shape, up to a foot wide, and can be several feet long. It can also be round, but the name refers to the widespread custom of pressing it with a heavy weight during the curing. It is a popular salami, but not to everyone’s taste. It is usually produced in the autumn when the family’s hog is butchered. That’s the fancy version. The original version made use of all the cuts that were left over for the butcher’s family after the good stuff had been sold. At its most basic, it used all the bits and pieces that were available to a thrifty and hungry family; it was thought of as “poor man’s salami.” Most sopressata is made entirely with pork, but it’s not uncommon to use a small portion of beef to fill out the ingredients.
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Cooking “The Babbo Cookbook”
Salumi Weekend: Sopressata By David

When I think of salumi, I always think of sopressata first. I have great memories of eating it even before I knew of prosiutto. Sopressata was always cheaper and it plays an important part in the Easter Eve celebration for my family. One of the traditional dishes served on Holy Saturday is a spaghetti pie made of cooked pasta, ricotta, eggs, and black pepper. It’s baked in a roasting pan and served a room temprature with slices of soppressata. I can picture my brother and me as kids using our teeth to separate the sopressata casing from the meat and chewing the garlicky, peppery meat with wedges of spaghetti pie. So when it came to choosing a dry sausage to make at home, I immediately thought of sopressata.
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From Cosa Bolle in Pentola, the Newsletter
By Howie Hart

Last night I attended a home made wine and Sopressata competition and dinner in Niagara Falls(see post in WLDG). There were many varieties of Sopressata, but were simply divided into hot or mild categories. I did manage to find 2 Sopressata recipes on the internet, but was wondering if anybody here had other recipes, comments or recommendations.
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