curing meat. How to make italian salami. Soppressata salami recipe. The name derives from the pressure during the drying, giving it a flattened shape.
Soppressata is a type of salami recognized as a traditional Italian product and widespread over Italy. The soppressata salami is believed to have originated in the Basilicata/Calabria region, according to writings dating from 1719.
The product became known in the rest of Europe and in the Americas, mainly in the United States, thanks to Italian immigrants.
Soppressata salami ingredients
1000 g pork leg;
20 g salt;
5 g sugar;
5 g ground red pepper;
5 g garlic;
3g curing salt 2;
2 g ground white pepper;
2 g crushed black pepper;
2 g red pepper flakes;
1 g rosemary oil (natural antioxidant)
50 ml of dry white wine;
0.1 g Penicillium Nalgiovense mold;
0.1 g bacterial starter culture;