How to make the real Soppressata Calabrese "I Segreti di casa Pullano"

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How to make the real Soppressata Calabrese "I Segreti di casa Pullano"

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Sergio Zini

10 жыл бұрын

How To Make the Real Soppressata Calabrese "I Segreti di casa Pullano"

Пікірлер: 62

@nickthekid9868 5 жыл бұрын

great video, cuz. Love that your family still does this. Keeping our culture alive and well. God Bless you cuz.

@HAIRHOLIC_1 8 жыл бұрын

Very interesting to watch, is nice for once to see American Italians actually doing authentic Italian food in the traditional old ways, this is not only food is culture is a family tradition I love to see things like this, nowadays is becoming a thing of the past and many traditions die because younger generations don't want to engage in such things that is just sad. Keep up the good work and keep your traditions for many centuries to come 👍🏾

@andrewpennington4501 2 жыл бұрын

I just fell in love with your family! Bravi!

@korbandallas8931 7 жыл бұрын

awesome video, reminds me of my grandma's house in the 80's and 90s, my dad is from Italy, and we did this a few times of year. Great to see your family and how you guys have been doing it.

@FilmFactry 2 жыл бұрын

Excellent information! Thanks!

@piezoe 9 жыл бұрын

. I nominate this for the Academy award for most fun video documentary by an Italian family. And thank you You Tube for making this incredible stuff available to all of us.

@teleziniTV 6 жыл бұрын

Thank you!

@nemonomine 9 жыл бұрын

Complimenti per il bel video postato. È emozionante vedere che anche oltre oceano le tradizioni calabresi continuano a vivere grazie alle vecchie ed alle nuove generazioni. Ancora complimenti.

@teleziniTV 9 жыл бұрын

Grazie!

@Mrchow19721 9 жыл бұрын

Thank you so much for sharing this information. You would not believe that you were such a life saver. Thanks now I know how to make soppresata!

@teleziniTV 9 жыл бұрын

Good lock!

@mariatirinato6833 2 жыл бұрын

Meravigliosa Calabria

@homeromuro7450 5 жыл бұрын

Man! I'll let you know next time I'm in NY! Amazing crafts!

@godzillafinalwarsatomicbre2519 5 ай бұрын

Very nice !

@tomarcure463 2 жыл бұрын

the best video I have seen.good job

@rwatts2155 7 жыл бұрын

Thank you for sharing your family's recipe and methods of making the preserved meats! I'm no expert on Sopressata and Capacolla but I'm determined to learn how to make the BEST!!! And from what I have seen on your video I believe I am in the right place to learn. I have one question. The gut for the capacolla...the large one...what do I look for? Pork intestine? Beef? And where do I get it? Thanks! Randy

@ricktantlinger6518 7 жыл бұрын

Hey Sergio! Thank You. My grandfather was Calabrese! When I was 16 he took me to Italy, and I met my Uncle and Aunt ( His Brother ) Papa was 76 Yrs old then. He use to make a Dry Liver Sausage. Do you know the recipe for that? It was always hung in the basement, Oh how I miss that sausage.

@Naplesfrank154 9 жыл бұрын

Nice job! It's great to see the whole family working together in the kitchen. Where did you get the snowblower? I was going to use cinder blocks but I think the snowblower is the way to go. Since I live in Florida, I may have a hard time finding one. Haha. I thoroughly enjoyed your video, thanks so much for posting it to KZfaq. 😄

@anonymoushippopotamus8731 8 жыл бұрын

Wow! Such nice meats, and even a nicer family! You must have a lot of fun with your grandma!

@davidevans6314 4 жыл бұрын

First off- The soppressata recipe is great! I've used it for a few years now. I tried making caps this year and right around 9:15 in the video you stated that you sit the caps in salt for about a half hour or so. I keep seeing recipes that call for multiple days?

@nickthekid9868 5 жыл бұрын

By the way, I have some questions if you still check this video since it was about 5 years ago at the time I am commenting this... 1. How long do you let the Capicola sit in the salt before washing it off in the the wine? 2. Where do you get the casing and netting for the Capicola? 3. What is that apparatus that you use to put the netting on the Capicola called? Thanks, Nick.

@hornets419 5 жыл бұрын

1) At least 2 or 3 days 2) The net and its tool you can ask the butcher or his suppliers, but the tool you can replace it with a PVC pipe for plumbers, you can also use large plastic bottles open on the bottom, you put on the net and inside the sausage, then you slide the net over it while you pull it out.

@tonypullano76 3 жыл бұрын

The capicolla sits in the salt for couple hrs

@tonypullano76 3 жыл бұрын

The casing for the capicolla we buy in the Bronx Arthur AC for Calabria pork store The apparatus that we insert the netting we bought in Italy

@tesla4all 9 жыл бұрын

Many thanks to you and all of your family members for sharing this with the world!!.... I hope to turn out some good product myself.... thanks again

@teleziniTV 9 жыл бұрын

No problem.... Good luck in your sopperssata!

@jperretta56 7 жыл бұрын

excellent.....looking forward to more videos. what is the ambient temperature on the porch/ drying room ? are the capo also put under weight?

@frankgallucci5536 3 жыл бұрын

where can I buy the plastic tube with the plastic point that allows you to put the meat into it

@hunclemike 8 жыл бұрын

The cases are nice and wide!! Are they beef bungs? Nice family! Nice sausage stuffer! Good info! And you don't use any cure or starter culture? You guys must have it down to a science!!!! We are making our soprasata this weekend along with some bresaola, capacola and pancetta. We bang it all out in a weekend so it's really for the holidays. Thanks for sharing a peek into your home!!!! All the best!

@evanpullano9529 7 жыл бұрын

So who are the Pullano's in the video. This is so crazy. I was looking up how to make sopressata and I came across this video. My last name is Pullano. My grandfather Dante, father Pasquale, Aunts Julie and Josephine, and Uncle Vinny all came here in early 60's from Calabria

@tinaengel799 8 жыл бұрын

Great video, did you use the same filling for the sausage and the soppressata ? What cut of meat do u use for the soppressata ? Thanks

@giancarloiglesias2399 6 жыл бұрын

Beautiful video walyo

@MegaMusicman53 10 жыл бұрын

this is a real home made .... it look awesome ... and I believe they will taste like Heaven .......

@teleziniTV 9 жыл бұрын

Yes they do! Thanks!

@teleziniTV 9 жыл бұрын

Yes they do!

@valeriam0729 6 жыл бұрын

Where do you buy the casings? What animal does the casing come from

@RJMAalex 6 жыл бұрын

How and what techniques do u use to prevent mold we always are having issues with that ! We have a fan moving air in the cold room its at perfect temp and humidity we have a digital reader we also leave the light on as well any suggestions would be appreciated thanks !!

@jsposat 6 жыл бұрын

what you refer to as "mould" is actually a good sign that the curing process is working correctly. This mould should not be removed during the curing process but rather at the very end just before eating. This may sound strange but it also adds taste. It is normal to see all the smallgoods moulded in the shops in Italy

@gabrielchiodo7454 4 жыл бұрын

Nice video we make it exactly the same way

@supurbian 9 жыл бұрын

great video!!!....where can i get that Calabrian pepper paste........or maybe you can make a video o how it's made

@teleziniTV 9 жыл бұрын

Yes i'm going to make a video about the paste.

@luigigalassi801 6 жыл бұрын

Hi Tony, it pork shoulder? or pork butts? please can you write which parts of the pork to make each sausages? thank you , good video by the way

@philspaces7213 7 жыл бұрын

ok, first off i love your video. my family is much like yours. my next question is what "style" is your uncle making? and is the ingredients the same just leave out the paprika, cheyenne and red pepper paste? i would really love to make a "sweet" version of this sausage so my grandma can eat it again.

@bobbob-vx3yv 2 жыл бұрын

Was that music really necessay ?

@JentleRain 5 жыл бұрын

What type of casings, Hog, Sheep, or Beef Middles?

@hornets419 5 жыл бұрын

hog

@northseabrent 8 жыл бұрын

At last I find someone who can make the real thing the old fashioned way.

@breckandy 9 жыл бұрын

Very interesting and it looked delicious. Is using a cure such as Prague powder #2 not necessary? What about bacteria and parasites?

@teleziniTV 9 жыл бұрын

No no powder necessary.

@anonymoushippopotamus8731 8 жыл бұрын

cure#2 makes it safer if you're worried about that kind of stuff. Italians have been curing these meats for ages, as long as you have clean meat and clean environment, you should be fine. Plus, in his curing room he already has the walls innoculated with "good bacteria" from all the meats before. The only thing left is maybe botulism... which is very RARE and is a very small chance of it. Of course - if you want to eliminate the chance entirely, use Cure#2. It's the same as leaving meat on the counter to defrost. Americans say "Danger zone" while everyone around the world has been doing this their entire lifes with no problems.

@cmsense8193 4 жыл бұрын

AnonymousHippopotamus not every food borne illness is recorded. Many times they are attributed to something else other than the food borne illness itself. Also the inoculated room is only good for the molds that grow on the surface of the salame. The inside of the salami is something else. Most of the old recipes that actually work, whether accidentally or purposely, introduce some beneficial bacteria prior the stuffing that promotes fermentation. The same goes for nitrates added in one way or the other.

@kentishtowncomputer 9 жыл бұрын

drying without a humidifier? how high is the humidity?

@teleziniTV 9 жыл бұрын

No humidifier, the cold natural ventilation cures it!

@paulbalbin1334 9 жыл бұрын

This is great, ditch the music and it would b perfect....

@teleziniTV 9 жыл бұрын

Need music in your life...

@evanpullano9529 3 жыл бұрын

Hi fellow Pullano’s, is there anyway I can contact you on a private message?

@ag4713 8 жыл бұрын

@16:06..beautiful picture

@shaqfu9925 9 жыл бұрын

Where did you purchase that sausage stuffer??

@teleziniTV 9 жыл бұрын

In Italy!

@josephvella6669 6 жыл бұрын

Prosciutinis? They are called "prosciutti" plural of "prosciutto"and " sopresati" not "sopresatis".

@hornets419 5 жыл бұрын

forse voleva dire "prosciuttini" (piccoli prosciutti). I nomi esatti, al singolare e plurale, sono questi. Capicollo, capicolli. Soppressata, soppressare. Salsiccia, salsicce. Prosciutto, prosciutti. 'nduia, sia al singolare che al plurale.