Soppressata salami recipe. The name derives from the pressure action carried out during the drying of the product, giving it a flattened shape.
Soppressata is a type of salami recognized as a traditional Italian product and widespread in Calabria, Basilicata, Apulia, Abruzzo, Molise and Campania. Soppressata is believed to have originated in the Basilicata/Calabria region, according to writings dated 1719.
The product became known throughout the rest of Europe and the Americas, mainly in the United States, thanks to Italian immigrants.
soppressata salami ingredients
1000 g pork shank or shoulder;
20 g salt;
5 g sugar;
5 g ground pepperoni;
5 g garlic powder;
3 g curing salt 2 (6% of nitrite, 3% of nitrate and 93.75% of salt);
2 g ground white pepper;
2 g black pepper in broken grains;
2 g red pepper flakes;
1 g natural rosemary extract (natural antioxidant)
50 ml of dry white wine;
0.1g white mold culture penicillium Nalgiovense diluted in filtered water;
0.1g bacterial starter culture (lactic acid bacteria) diluted in filtered water;
tripe collagen for salami 80 gauge.
Preparation of soppressata salami
Grind the meat into a fine disc, with holes of approximately 6mm.
Chop the fat into 1 cm cubes or grind on the coarse 12mm disc of a meat grinder.
Mix the meat and fat with all the seasonings until everything is evenly distributed.
Embed in the casing. When filling, compact the dough well so that there is no air left in the middle. Tie the ends tightly so they don't come loose as a weight will be placed on the salami. Write down the initial weight of the salami to track weight loss. The weight is important to know when the salami is ready.
Pierce the salami with a needle if you notice visible air bubbles. Spread or spray the penicillium nalgiovense culture all over the outside of the salami.
Ferment the salami for 72 hours at 25ºC. During this step, place a board and a weight on the salami so that they acquire a flat shape. These can be pans of water or large stones, the important thing is that the salami is flat.
If you have a pH meter, test it at the end of fermentation, the value should be close to 5.2.
Hang the salami in an environment that has slight air circulation, temperature and humidity close to 12ºC and 80%. If you don't have a maturation chamber with these conditions, you can use a wine cellar, a cold and humid basement or, if you don't have any of these options, a common refrigerator following the scheme of this other one salami recipe made in the fridge.
Leave the soppressata hanging in this environment until it loses between 40% and 45% of its initial weight.
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Português do Brasil
I live in a very cold place where the ambient temperature reaches 18C for fermentation to take place. Is there a problem? Or is it just that the time for the bacteria to proliferate is slower?
The proliferation will be slower, that's all. At this temperature you can probably keep the salami at room temperature the whole time. Fermentation will be slower but it will happen.
What is the amount of fat?
I used the fat present in the leg, without adding any. If you want a reference, use between 20% and 30% of fat.
Ok Eduardo thank you very much.
To make 3 kilos of meat, how much collagen casing do you need? I would like not to use penecilinium and the starter would have some kind of problem.
Hi Luiz Antonio. For 3 kg of this salami, in a 60 gauge casing, for example, you will need a maximum of 3 meters of casing. Smaller calibers will need more casing, larger ones less casing. It is okay to make it without the cultures, just skip the fermentation step and do not add sugar to the recipe.
Excellent our