Hiren Yes, you certainly can! Will try next time! :)

Hiren Where would you hang it if you lived in the south?

4ABlock4 Thank you so much for your kind words! My mission si to keep these traditions alive. Please Subscribe to my channel for more great videos coming up!

I couldn’t agree more. Never lose your culture. The great foods. The beautiful traditions.

Thank you!

Stephanie Caspri I found you such an interesting collection of videos. Thanks for sharing your passions. Reply so we can keep in touch.

Frank Daniels Hey... this Nonno has his own way and you cannot change him. He is quite a character! Go ahead Frank... Start the Frank Salumi business... you'll do great! :)

Haha, I hear you Rossella. I guess that would be like trying to tell our Nonna's how to make pasta an easier way. If it's not broken, don't fix it. Haha. Thanks Rossella. By the way, when are you moving to Naples? All week it's going to be 85° and sunny. Haha

THAT A GOOD QUESTION SWEET GROUND PEPPER I FIND AN ITALIAN MARKET IN THE CITY. OR; POLVORIZE YOUR YOUR OWN IN A MACHINE A MEXICAN SPANISH MARKET MIGHT HAVE IT ALSO GRANDPAWWW LOL AWESOME

Our ancestors have been using just salt for decades, centuries and it has worked fine for them and that is what we use in my family. However, there are many variables that you need to worry about. Getting all the air pockets out of the sopressata is very important as well as the curing and preservation process . If you don;t feel comfortable by all means use the chemicals to preserve it.

Thank you !

Hmmm... that is not an easy one. Easy to make but difficult to cure as you need the proper environment and it takes a long time! :)

Grazie!

R M D it's to taste

Would you please tell me the amounts that you used as a point of reference for me?

Yeah Thx Rosella

Sorry for the delay! :) But if you follow the link to the recipe located in the Info section at the bottom of the video you can see the dosages. In any case, here is the link to the recipe. Look in step 3 in the directions for the measurements of the salt: cookingwithnonna.com/italian-cuisine/sopressata.html

I understood the first time you replied but i would like to know how much spices you used for the batch that you made as a starting point for me to adjust from.

Coming soon!

Pillip Wright Wright Thank you!!!! :)

You are sooooooo welcome!!

There's a link to the recipe in the box!!

vito it's pronounced sopressata...you must be from jersey!!

No... this is New Jersey, USA! :)

I'm talking about the place where you were dancing.

Pillip Wright Wright Yes... that is in Amalfi!

Ok,when I can afford to go to amalfi I'll let you know so you can tell me your favorite restaurant,so they can hook me up,ok?

The outside is cleane as it can be washed better!

managia!! why didn't i think of that!!!

ItsTonyAldo You are all in my extended family! :)

+hunclemike You don't want to spice up your hands! LOL

Oh yes, it's so good , nobody ever heard of it.🤣

@@Adam.P cause you dont have a clue. we are not good at advertising our quality food (and wine, cheese etc), of course countries like Italy and Spain (very lame proscuitto) will have the upper hand. well, my wish for you is to taste Croatian prosciutto(from Dalmatia), it is a big blessing I am giving you!

@@missthunderstormable Ok, tell me how this croatian prosciutto is made. I will try it.

@@Adam.P trust me, even in Croatia there are many regional proscuitto and not all are good (some of them I wouldnt even call proscuitto, like the ones from the north of Croatia), but the ones from Dalmatia (Zagora) are the best because prosciutto beside having to be well salted, also needs to be dried well, and in Dalmatia "bura" very cold and dry wind that blows in winter does a good job of drying proscuittos well :), then it s smoked with different types of wood for about a year. Just like lamb from the island of Pag is the best in the world, because sheep eat grass that is very sparse on that island, it s all salty and only special herbs grow there, the island is basically just stoney ground, very few herbs, but the kind that sheep love, and so Pag is the place where they make the best sheep cheese too, Paški sir "Gligora" (2019 gold award etc), which earnt so many world awards. I lived in a few countries in the world, and can tell you Croatian food is really good and of good quality. Let me tell you what else is good, donuts, bread, different types of pastries, bakeries on every corner, with different types of flour, that I havent seen elsewhere, like cornflour and spelt, various mixtures of flours, of course you can buy this type of flour elsewhere in the world, but I dont see that type of bread in their bakeries...sausages are good too, all kinds of salame, pate, peperoni sausages, slanina (bacon) and what you call here in the UK haggis, blood sausages, the scottish ones are yuck lol, we make them much better! we bake nice cakes (but that s more mixture of hungarian and austrian and turkish import, but united in one "croatian culture"), oh and meat that you cant find elsewhere, I live in the UK and there s no veal here, there s no piglet either (probably cause of animal "rights" organizations), they sell just plain old pork and beef. Veal is the best meat you can eat :). It s tender beef up to 1 year old. Well we have it plenty in Croatia and it s the most popular meat there. We like lamb only roasted on the woodfire, otherwise we dont eat lamb because for lamb you need to use strong spices, and we dont have that in our culture, just salt, pepper, paprika and "vegeta" (regionally popular croatian blend of spices) and some herbs, that s it. Croatian chocolate isnt that good, although we have a few extraordinarily good products (Bajadere), of world quality, but my fave chocolate (and icecream) must be from Switzerland, they re the best (lived there too). Every culture have their specialties, we are big on the things I wrote above. I buy sometimes Italian and Spanish proscuitto, but it s not even dried well, smells pork and tastes pork. the other day I ate pizza in an Italian pizzeria, and they put this horrible proscuitto on my pizza and it tasted pork, the whole pizza tasted pork. Our proscuitto does not taste pork, it tastes proscuitto!! :) I should mention the best olive oil in the world too :) well Gordon Ramsay recently remarked on it being one of the best in the world!

@@missthunderstormable it seems you have no idea how this dalmatian pork is made. From what you are saying its salty dry and smokey. seems very carcinogenic.