Traditional recipes

Best Soppressata Recipes

Best Soppressata Recipes

Top Rated Soppressata Recipes

Not to be a bit boasty or anything, but when cooking, there are a whole lot of fantastic Italian ingredients. Rich cheeses, salty, cured meats, oily olives — are you salivating yet? — are ideal and will always make a great spread as a starter or a dream base for a killer recipe.Such is the story of this pasta salad — a food lover's dream. Try not to eat more than one dish, let's see how you do.See all salad recipes.Click here to see Pasta Salad, Please.

Our 10 Best Melty Fontina Cheese Recipes

We love fontina cheese. It&aposs a delicate, nutty, and melty cheese. This combination of mild, creamy flavor and ideal meltability makes fontina the perfect cheese-choice for so many recipes. Here are some of our favorites.

The 10 best melted fontina cheese recipes

Here&aposs some tasty, toasted pub grub, Italian style. Slices of prosciutto and fontina cheese and tangy giardiniera are pressed between bread slices in this quick and easy Italian toasted sandwich.

Slices of prosciutto ham and fontina cheese are layered over chicken breasts and capped with sauteed mushrooms. "This was amazing and made an impressive meal for company," says Cookin4Fun. "Fontina cheese makes it special."

"These aren&apost your average tots," says SunnyDaysNora. "Loaded with Cheddar and fontina cheeses, they&aposre yummy on their own or dipped in your favorite sauce. They freeze well for later as well!"

"An elegant and intensely flavorful way to prepare chicken breasts," says CHEFSINGLEDAD. "Roll pounded chicken breasts with prosciutto and smoked fontina cheese, skewer with rosemary sprigs, and marinate (or not)." Joyly80 gives it 5 stars: "This was SO good! the combination of prosciutto and fontina was amazing. So easy to make -- and it looks pretty!"

Nutty melted cheese and crisp bacon bring exciting flavors to this potato tart. "My grandmother used to make this using Swiss cheese," says BAREFOOTBLONDE. "I&aposve found that using Fontina cheese adds better flavor."

Roll up strips of zucchini with bacon and fontina cheese. "This recipe is AMAZING and was a huge hit at my party today," says bluegfluff. "These were the first appetizers to go. FANTASTIC!"

Cooked chicken breast, grated fontina cheese, and thin slices of pear and red onions are layered over toasted sourdough bread. "An easy yet elegant sandwich, you&aposll be surprised how good it is," says Traci-in-Cali.

Hollow-out a baguette and stuff it with eggs, bacon, sun-dried tomatoes, and fontina cheese. "Perfect for game day brunches," says Jill. "It&aposs also a tasty variation to add to your breakfast-for-dinner rotation."

Time: 20 minutes
Yield: Various

Pancetta is the original bacon. Amazingly enough it is a very easy thing to make at home. This pancetta recipe is a classic example of refrigerator charcuterie that has consistent results and requires no special set-up. The Roman legionnaires were snacking on this delectable meat candy in between battles. This traditional pork belly preparation can&hellip

Best Soppressata Recipes - Recipes

Recipe for sweet sopressata
by William A McCallMy Contributor
Recipe for sweet sopressata: As you probably know "sweet" means "not hot".

Batch 30 Lbs Pork Shoulder Butts
Sppressata % Lbs grams oz
Starter Culture* 0.03 0.009 3.90 0.137
Nutmeg 0.07 0.022 9.87 0.348
Cracked Black Pepper 0.14 0.043 19.48 0.687
Corriander 0.07 0.022 9.87 0.348
Fresh Garlic 0.01 0.003 1.56 0.055
Modern Cure 0.24 0.072 32.46 1.145
Sugar 0.67 0.200 90.90 3.206
Salt 2.75 0.825 374.55 13.212
TOT ING. 4.66 1.20 542.59 19.139
* Lactobacillus plantarum
1. Trim the surface fat down to the menbrane from the pork butts and reserve. Remove the bone.

Louie Pascuzzi Sopressata Easter Pie
Recipe as written by Mary Pascuzzi, 1994

This recipe is for 3 pies.

Use 3 lbs. fresh or frozen bread or pizza dough for crusts Cover dough with smooth towel when rising When rising, rub oil on the dough so it will not crack when stretching. After rising, divide and roll into 6 pieces, 3 tops and 3 bottoms

Create Ricotta cheese filling:
Mix 4lbs. Ricotta whole milk cheese with 2 eggs, 1lb. shredded Mozzarella, 5 oz. shredded parmagiano romano cheese, add salt and pepper

Meat Ingredients:
3/4 lb. cooked ham, 3/4 lb. sweet cappicola, 2 thinly sliced sopressatas,
1 dozen hard boiled eggs, sliced

Making pies:
Grease and flour pie plates and add bottom layer of dough.
Cover bottom dough with one layer of ham (be sure to cover bottom as the ham layer keeps the moisture away from the bottom crust.) Spread a layer of ricotta cheese mix Cover cheese mix with a layer of boiled eggs Add one layer of sopressata over the eggs Cover sopressata with another layer of ricotta cheese mix Add another layer of the sliced boiled eggs Add one layer of sopressata over the eggs Finish the filling with one layer of cappicola Cover with the top pie crust, puncture top to remove steam Bake at 350 for 45 minutes, with 10 minutes to go , brush top of pie with beaten egg

After pies have cooled, remove and turn upside down on board so bottoms
won’t get soggy….that is it, good luck.

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.
See This Link To Full Article And Recipe

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.
See This Link To Full Article And Recipe

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.
See This Link To Full Article And Recipe


Where was The Suisse Shop when I was choosing wedding cake? The answer is: Polaris Parkway, where they've been located since 2003, quietly dominating the Columbus wedding cake market. And actually, wedding cake is just one thing they've perfected. Perfection is the name of The Suisse Shop's game and as much as it sounds like hyperbole, all of The Suisse Shop's offerings are flawless. They hit a magical point of balance with each product, never being overly rich or cloying texture while still offering an amazing flavor profile.

In The Suisse Shop's nearly 27 year history, European pastries have been their specialty, offering an authentic product made with the highest quality ingredients available. We sampled a beautiful array of cakes, pastries and cookies during our visit, here are a few of my favorites:

Chocolate Decadence Torte - This comes as close to chocolate cake perfection as one can get. The cake has a delicate texture with deep rich chocolate flavor and the butter-cream frosting's impossibly smooth texture make for the perfect finish.

Pumpkin Walnut Pound Cake - Normally, i can take or leave things that fit into either the "pound cake" or "pumpkin" categories, but this was really tasty. The pound cake highlighted the delicate flavor of the pumpkin, allowing the spices to play a supporting role in the background - right where they belong.

Sugar Cookie - The sugar cookie is the bar by which i judge baking. so simple and yet so easy to get wrong. The Suisse Shop's sugar cookie is just slightly chewy, having the perfect amount of body that plays well against the light and heavenly icing. Not one hint of the overly sugary "so sweet it will make your mouth ache" some sugar cookies can be guilty of (I'm looking at you Cheryl's Cookies).

Suisse Almond Torte - If The Suisse Shop had a signature item, this would be it. And signature worthy, it is. The pure, rich flavor of natural almond really translates in this torte, providing a rich background for the raspberry filling, which sings on top of it all.

What impressed me about The Suisse Shop was the painstaking and impeccable detail that goes into creating their product. Only the best ingredients are sourced from around the globe (you won't find any crisco in this kitchen), recipes are researched and perfected (sometimes for years!) before they hit the cases and quality and consistency are never compromised. Another thing I love about The Suisse Shop is that their products are priced appropriately. What you're paying a fair price for is quality, not pretension or trend. Five inch versions of their tortes, called "Cute Cakes" are available for $15. Speaking of trendy, Columbus Monthly named The Suisse Shop's cupcakes the best in Columbus, and considering the competition, that's no small feat.

And even though this gem just recently hit my radar, The Suisse Shop has plenty of loyal clientele who have been worshiping them for years. Seasonal orders for pies and cookies book up quickly, so if you'd like to serve The Suisse Shop goodies this Thanksgiving, you should get on the phone now. Pictured (from top, clockwise): Chocolate Chip Cookie, Princess Bar Cookie, Oatmeal Raisin Cookie and Coconut Triangle.

"Buon Giorno, I wanted to ask if you could send me a recipe for soppressata and salsiccia Calabrese. My Papá, who was Calabrese (from Reggio Calabria) and used to make both at home. I would love to make typical Calabrese soppressata and salciccia at home.

My mother said he would put 27 or 28 grammes of salt per kilo of pork, but he would add 'an occhio' the black pepper and dry red pepper without even hesitating. Vi ringrazio, Ciao e grazie, Viva La Italia". Jim L.

Making it

To make your own Soppressata di Calabria dop first ensure that the pork used is from the shoulder and thigh of pigs weighing more than 150kg.

The meat should be cut into (not too fine) pieces. Add an extra 12%-15% of selected pork fat from the loin of the pig.

The whole mixture should then be spiced with salt, hot pepper or black pepper and red wine.

Our reader states that his family typically added whole black peppercorns, ground black pepper and dried red pepper to their soppressata.

This was done 'a occhio' or by a sixth sense without measurement. It seems there is no clean and cut rule, and like home made beer or wine, the proof of the pudding is in the eating.

We suggest, however, that the overall effect of the Soppressata should be a lively red and strongly flavored. Underdoing the pepper would be a mistake.

The meat mixture should then be placed inside the cleaned out 'budello' of the same unfortunate animal.

Each sausage shape should be about 15cm long and 6cm in diameter.

According to Collins Italian Dictionary 'budello' can mean gut, intestine or bowel. The choice is yours.

Finally, smoke the soppressata for 2 months over the family fireplace.

Soppressata di Calabria is ideally accompanied with a bottle of Cirò Rosso wine.

Pennsylvania Salami Makers: Homemade Soppressata or “Soupie”

“Soupie” or Soppressata during the “first hanging.” The meat is already starting to shrink and change color the meat hangs in this manner for one week. Courtesy of Matt Scicchitano

Pennsylvania Salami Makers: Homemade Soppressata or “Soupie”

In Calabria, the salumi sopressata (see my guide to salumi) enjoys PDO or Protected Designation of Origin status meaning any salami labeled as Sopressata di Calabria must be entirely manufactured (prepared, processed AND produced) within the specific region according to traditional methods. Sopressata received its name from the practice of pressing the salami between pieces of wood resulting in a straight, flattened shape (click here for more articles on salumi and charcuterie).

Scicchitano and his oldest son, Sal, getting the hang of cranking the grinder/stuffer. Courtesy of Matt Scicchitano “soupie” or Soppressata ready to dry for a week before being pressed, notice the great work with the string The equipment used to press the soupie in order to give it it’s unique shape. The meat is pressed for 3-4 days using about 400 pounds of pressure Coutesy of Matt Scicchitano

The “coal region” is a span of central PA that was made popular back in the 1800’s/early 1900’s due to the enormous amounts of anthracite coal found in the area. Pair that with the global need for coal as an energy source at the time and it’s easy to see how our area became popular very quickly. Hundreds of thousands of immigrants flocked to this area during that time because of the demand for cheap labor from the coal companies, and among those immigrants was a large percentage of southern italians, specifically Calabrese. This area became a melting pot of ethnic foods and customs from Italian to Irish to German to Polish and many others. Unfortunately many of the traditions are disappearing, if they haven’t disappeared already, but one tradition that is very much alive and well is making “soupie”.

The specific area of the coal region where I am from (the western end, made up of towns like Mount Carmel, Kulpmont, Atlas, Shamokin, Locust Gap, etc) not only had a large amount of Calabrese immigrants, but specifically from one small village in Calabria called Isca (Isca is located on the easter side of Calabria, along the Mediterranean and Ionian seas). This is where our beloved soupie came from and was one of many foods that were brought over and remained a strong part of the italian communities in our area, though it is one of the last that still remains popular. It is so popular, in fact, that many of the younger generations really have no idea when or where it came from or even that it’s “Italian.” They only know that their dads and/or uncles made it, and their dads and uncles before them, and if anything, it is a “coal region” thing and it is made by everyone in this region, not just those with Italian heritage.

In our family, my wife and I are the soupie makers (with help from my dad), however many men get together with friends/brothers/cousins for soupie weekends where cellars and garages throughout the coal region take on an almost “superbowl” atmosphere, usually with plenty to eat and drink. Women are not usually among those involved in making soupie in our area.

Each group of guys have their own “secret ingredient” or a secret ratio of the main ingredients(salt, pork, some form of red pepper), and of course, everyone’s are “the best.” This thinking among soupie makers in our area has spawned “soupie bowls” which are basically taste testing contests to see whose soupies are the best. Many businesses and local news stations have become part of the anual contests and have even expanded to include pasta dishes and homemade wine in the judging.

Soupie back up for a second and last hanging. They are flattened out quite a bit already, but will shrink/flatten even more as they continue to dry. Depending on the weather, they will usually hang for about four weeks like this. Soupie ready to be consumed. The rule of thumb, according to Scicchitano, is that you put them in oil after they are done hanging and wait until the first ripe tomato from the garden to eat the first soupie of the season (we never wait that long!). Courtesy of Matt Scicchitano

I learned how to make soupie years ago by a great woman who was born and raised in Isca (also where my family is from) and she not only showed me how to make them with great detail, but explained why her family made them, how they raised their pig and what it meant to have it so they could cure it’s meat and contine to live off of it for months to come. How she would stuff the casings with the ground pork with nothing but her thumbs. It gave me a great deal of pride and respect for our soppressata that my own family makes, not because we need it to survive anymore, but because our great grandparents and everyone before them did.My wife and I are currently building a house and we spent an hour talking with the builder on where we could put vents/windows to have cross ventilation so we could hang our soupie. The builder never heard of them and was amazed that I would put so much importance on this seemingly minor detail but as I explained to him in great detail about supressata and what it means to us, he was as determined as I was on getting the ventilation right(which we did).

Thanks for the great story, Matt!

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Guide to Cured Italian Meats: Salami, Salame, or Salumi salame salumi salami cacciatore prosciutto prosciutto cotto,&hellip

Recipe Summary

  • 4 garlic cloves
  • 1 1/3 cups dry white wine
  • 1 pound sweet Italian sausage, casings removed
  • 1 teaspoon ground fennel
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/4 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 1 celery rib, finely chopped
  • One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
  • Salt
  • 1 pound spaghetti
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 cup chopped basil
  • 1/4 cup chopped flat-leaf parsley

In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.

In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.

How To Make Salami at Home Video Tutorial

Ingredients Salami (2.2lb pork shoulder)

  • 28 g (5 tsp) Salt
  • 2 g (1 tsp) Black pepper
  • 1 g (½ tsp) Red pepper flakes
  • 1 g (1 tsp) Whole peppercorns
  • 1 g (½ tsp) Chili powder
  • 1 g (½ tsp) Garlic powder
  • 2.5 g (½ tsp) InstaCure #2 (Included in this Umai Sausage Kit)
  • 12 g (2 tsp) Powdered dextrose (Included in this Umai Sausage Kit)
  • 0.12 g (⅛ tsp) Bactoferm T-SPX Starter Culture (Included in this Umai Sausage Kit)

You will also need

Mixing Your Meat Cure

To begin, cut the pork shoulder into 1″-1½” cubes. Try to keep the meat as cool as possible during this process. Chill the meat before cutting and again before grinding, to get better particle definition and more even drying later on.

You’ll need a good sausage/meat grinder and stuffer in order to do this.

Mix the Instacure #2 and spices. If you have a food mill, use it to get a fine powder that will distribute evenly through the meat. Knead the spices/cure into the meat until it starts to stiffen.

Dissolve the T-SPX Starter Culture in 2 tbsp of distilled (or boiled then cooled water) to remove chlorine. Knead the liquid into the meat thoroughly.

Stuffing Your Sausage Casings

Stuff the Umai Dry sausage casings using a stuffing horn. Try to avoid air pockets, while filling the casing with meat evenly and tightly. You do not have to do any moisturizing or pricking with the Umai Dry casings, but it is very important to avoid air pockets. Secure each “sausage” with the zip ties provided in the kit.

Curing Your Salami

Tie the ends and hang it at room temperature (65-70°F) for 72 hours for the culture to work. Once the meat has fermented, place the meat in a fridge on an open wire rack for 3-6 weeks.

When the salami is ready, peel off the Umai Dry casing and slice the salami. The salami is ready to use on your sandwiches and homemade pizza!

Guide to Cured Italian Meats: Salami, Salame, or Salumi

One of the highlights of my summer trips to Calabria as a small child included spending time on my grandfather’s working farm. Nonno Vincenzo’s farm was a 10 minute drive north of the small village of Pellegrina on Via Nazionale. Nonno would wake me up early in the morning and we’d jump into his white Fiat 500. While sitting in the passenger seat I anticipated a ride on his red tractor, visiting with the many roaming goats, and running through the olive tree orchards. However, I was secretly looking forward to one thing above all else: lunch! Lunch included the typical pasta starter, green, roasted meat, and tons of figs, peaches, wild berries, and cactus pears, but it was the cured meats that we ate before lunch that I enjoyed most. You see, Nonno was an expert salumi maker and he kept his best products hidden the entire year for his American grandkids to enjoy (at least that’s what he told me, though my Italian cousins Vice, Maria, Vincenzo, and Giuseppe all had that “salumi glow” about them!). Hence our Guide to Cured Italian Meats: Salami, Salame, or Salumi

Nonno produced wonderful cacciatore, capocollo, salt pork, and soppressata. The cured meats represented the ideal combination of salt, red pepper, herbs, wine, and intoxicating flavor and I often filled up on the meat and homemade bread and had no use for lunch. Salumi antipasto equaled lunch for me and a bit of frustration for my grandmother who didn’t appreciate the fact that nonno tempted his grandson with “vile” salted pork!

My love of cured meats continues to this day, but nonno has stopped running his farm and there are no pigs left to make capicollo, so we’re left to buying our cured meats from a salumeria (an insult and something that is looked down upon in rural Italy).

It’s even harder to find good salumi in the US, but the situation is changing with many local, artisan, salami makers sprouting up in places like California (see my recommended online shops below). It’s also technically illegal to import Italian cured meats into the US, so outside of Prosciutto di Parma (which is allowed) finding good Italian cured meats can be a challenge outside of large, ethnic, cities like New York, Boston, Chicago, etc.

What follows are my personal favorites in terms of salumi and a small description of how to consume and enjoy the cured meats. Looking for a more detailed review on specific salumi makers in US, here’s my recent review/article on Columbus Artisan and Creminelli (both companies are making excellent, artisan, salami). If you’re looking to produce your own salumi then start with Rhulman’s excellent book called Charcuterie: The Craft of Salting, Smoking, and Curing or the newer book Salumi by the same authors.

There are eight basic, cured/smoked, pork products made throughout Italy, including, but not limited, to:

Coppa (and/or Capicola / Capocollo)

My all time favorite cured meat and apparently Tony Soprano enjoyed it as well (though his pronunciation of the delicacy wasn’t exactly grammatically correct). Capo means head or neck in Italian and the capicola is made from the neck or shoulder of a pig. Capicola has a tender texture and usually smoked and prepared with a variety of spices, herbs, and sometimes wine. I enjoy capicola in a sandwich made from fresh baguette. I usually don’t include any condiment or cheese as I don’t want to mess with the flavor of the meat.

Cacciatore (salami or dried sausage made from ground pork)

Literally means hunter and the folklore states that hunters used to carry this small salami in their pack and eat several pieces for sustenance during the hunt. Cacciatore is usually 6-7 inches in length and cured with the usual spices, wine, and herbs. Cacciatore tends to be a bit tougher than Capicola or Prosciutto. I love cacciatore with sharp Provolone and good bread. You could use the meat for a sandwich but the small pieces aren’t ideal.

Soppressata (salami or dried sausage made from ground pork)

Like cacciatore, Soppressota is made from pressed pork belly, tongue, stomach and other parts of the pig. Again, spices and herbs vary by region and preference. Soppressota can be spicy and is an excellent meat for sandwiches. If you want to try and make your own see Michael Rhulman’s recipe on his exceptional food blog. Soppressata is less chewy and compacted than cacciatore and has the consistency of sausage. Generally speaking it’s important to note that most salumi are either categorized into products made from ground pig parts or from whole sections of the pig (for example, sopresseta versus prosciutto).

Prosciutto (made from the back leg of the pig) or dry cured ham comes in two different styles: prosciutto crudo (uncooked) or prosciutto cotto (cooked). Prosciutto di Parma or San Daniele (from Friuli and Emilia) are examples of prosciutto crudo.

Most salumi affeciondads have a love hate relationship with salt pork I happen to love this fatty, bacon like, salumi but it tends to be very salty. Moreover, I don’t particularly like cooking with salt pork, thought most folks use it as a fat for sautéing. I enjoy salt pork cut very thin with chunks of parmiggiano reggiano and a glass of homemade wine (I think the juxtaposition of the complex and creamy parmiggiano goes will with the simple, salty, and earthy flavors of homemade wine and salt pork). Salt pork is made from the pig’s belly and is not smoked.

From the Academia Barilla web site, “Spalla is made from a large pork shoulder (preferably 46 to 48 lbs), including the coppa (a specific cut of pork neck and shoulder). After having remove the excess meat and rolled up the spalla, it is left to cure in a mixture of salt, pepper, cinnamon, garlic and nutmeg. It is places in a cold room, salted a second time and left for a couple of weeks. Then it is tied up, placed in a bladder casing and bound again from the bottom up. It is left in a cold environment for one to two months before consumption. It can be eaten raw, if well aged, or cooked, its more common form. The preparation, which follows very specific rules passed down through the centuries, calls for cooking the spalla in hot but not boiling water (160-175° F), seasoned with wine and bay leaves.”

Lardo is produced from back fat and usually cured with rosemary. The most prized lardo is produced in the city of Carrara in northern Italy and usually consumed with a glass of white wine for a wonderful anitpasto.

As you probably guessed, Pancetta is another salt cured and spiced salumi made from the belly of the pig. Most folks know pancetta and fry it to use in varied dishes. Pancetta when done is small batches is usually produced in a flat manner with the fat located on one side (unlike the rolled kind you will find in most shops in US). I’ve had both varities and it’s not one of my favorites. See Rhulman’s recipe if you want to try and make pancetta at home:

Speck is a type of Prosciutto made with the hind leg of a pig, however the bone is usually removed with this kind of salumi. Speck is usually cut thin and served with bread. The flavor is robust and the texture a bit chewy. Speck is also a smoked product. I’m not a big consumer of this cured meat, but it is tasty.

Culatello is a special type of Prosciutto made via larger pigs. Culatello is a prized cured meat and extremely flavorful. Here’s a nice write up on Culatello as I don’t have too much experience with the product (it’s a bit expensive).

Also, see La Cucina Italiana’s salumi FAQ as well as their Oct, 2009 article on artisinal salumi makers in the US. There’s an almost infinite variation of salumi produced in Italy and to catalog each and every variety would be on the scale of trying to catalog every variation of pasta shape.

top left to right: prosciutto di parma, mortadella, prosciutto cotto, and cacciatore with red chile flakes

Finally, here’s a list of where to purchase artisanal meats online:

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Watch the video: How to make Sopressata di Calabria - Step by Step Instructions (November 2021).