Italy is known to produce delectable delicacies, and Soppressata is one of the unique delicacies that Italy has gifted to the world. This historical cuisine has made it's way worldwide. Apart from enjoying the rich flavors of authentic Soppressata, people enjoy experimenting with it by giving it their flavor and touches.
You're truly missing out if you've never had this rich porky dish. This detailed introduction will explain why you should get your hands on an authentic Soppressata or prepare it yourself immediately!
What Exactly Is Soppressata?
Soppressata can be defined as a dried, fermented sausage or salami. It originates from the southwestern Italian province of Calabria. Although it is a classic in Italy's southern ends, you will find several varieties of this meal all over the country.
So, if you are traveling the country, there is a chance you will find variations in the flavors of Soppressata as you make your way through the different provinces in Italy. Pork is Soppressata's main ingredient. Moreover, depending on the cook's preference, the meat comes from slimmer cuts taken from ham or slices from the shoulders.
Furthermore, the most noticeable distinction between the northern and southern Sopressata varieties is that the northern frequently uses fragrant spices like cinnamon, garlic, black peppercorn, and clove, while the southern uses a healthy dose of dry chili peppers.
The Origins of Soppressata
According to belief, Soppressata originates from Italy's prehistoric era. During this time, Romans decided to use some of the richest and tastiest pieces from the pig to make rich quality Salami.
Furthermore, as for the name "Soppressata", some people assume it is a mix of the terms: "mpizzare", meaning "to hang", and Susu, meaning "above." Others assume it's derived from the phrase "sopressare," meaning “to press" in Italian.
Both of these terms belong to the Calabrese language. Although both titles refer to curing, the precise origin of the word 'Soppressata' still needs to be discovered.
How Is Authentic Soppressata Prepared?
The art of making Soppressata was traditionally practiced at a community cultural celebration. However, commercially available Soppressata is often produced in a way almost identical to that of the majority of cured salami. First, the preparer minces pork flesh to create a sticky texture.
Second, they combine seasonings and salt to enhance the flavor. Seasonings containing black peppercorns and chili peppers add heat and flavor to the Soppressata. The next step involves stuffing it inside a sizable natural covering, usually made from animal intestines resembling a lot like a cylinder-like shape.
Lastly, the Soppressata undergoes a curing process in which the preparers keep it in a dry area for around 40 or more days to allow its tastes to mature. As the curing process begins, the Soppressata begins to lose weight. At the end of the process, it can lose up to 30% of its weight.
What Does Authentic Soppressata Taste Like?
The flavor of authentic Soppressata is similar to the flavors of the location it originates from Italy. The spices Italians use to make authentic Soppressata are quite common throughout Italian cuisines. These spices include peppercorns, cinnamon, rosemary, salt, and herbs.
Additionally, the flavors of authentic Soppressata can range from sweet to salty with a hint of spiciness, depending on the seasonings and herbs used to prepare it. Overall, most people enjoy authentic Soppressata, and chances are that once you taste it, you will also relish this fascinating dish.
Authentic Soppressata Recipe
Follow the steps mentioned below to test your hands on preparing this tasty Italian cuisine at home:
What You Will Need
- Pork Meat 1000 grams
- Pork Belly 400 grams
- Sea salt 40 grams
- Peppercorns 6 grams
- Meat Grinder
- Curing chamber
1. First, gather all the equipment and ingredients required to prepare authentic Soppressata.
2. Next, add 40 grams of sea salt along with 6 grams of peppercorns to the meat.
Important note! Be careful when adding other spicy seasonings if you like adding your personal touch to dishes. The spices tend to get stronger as the meat goes through the curing process. Therefore, avoid adding too many spices since it can cause your Soppressata to become increasingly spicy.
3. Next, add the meat to the grinder.
4. Once you have removed the meat from the grinder, the next step is to transfer it to the pork belly.
5. Moreover, before beginning the next step, allow the meat to ferment for at least 12 hours by keeping it at a warm room temperature (preferably 85° F).
6. Finally, after 12 hours, transfer the Soppressata into a curing chamber. Wait for the curing process to run its course for at least three to four weeks. One of the best ways to find out that the curing process has ended is that at the end of the curing process, your meat will weigh 30% less than before.
Using Soppressata in Recipes
Apart from tasting divine, Soppressata is also a versatile ingredient. You can use your creativity to incorporate this one-of-a-kind dish into various dishes. The ultimate result will always be exquisite. Here are a few different ways you can use Soppressata in recipes:
Cheesy Soppressata Sandwich
The cheesy Soppressata sandwich is the ideal hunger fix for lay days. This recipe requires minimal effort, which will leave you craving more.
What You Will Need
- Soppressata slices
- Bread (white, brown, whole wheat, or any other, according to your preference)
- Mozzarella Cheese slices
- Olive oil
- Garlic powder
1. First, take two slices of bread and heat them in a toaster or an oven.
2. Drizzle olive oil over your bread.
3. Next, layer two to three Soppressata slices over the bread. (you can use as many slices as you want)
4. Layer two mozzarella cheese slices over the soppressata slices.
5. Next, add a few pieces of Arugula.
6. Sprinkle some salt and garlic powder seasoning to taste.
7. Lastly, serve the sandwich hot and the sauce of your choice.
This soppressata pizza recipe is ideal for making with your loved ones.
What You Will Need
- One pound of pizza dough
- ¾ cup mozzarella cheese (shredded)
- ¾ cup cheddar cheese (shredded)
- two tablespoons of olive oil
- crushed pepper
- ¼ cup of homemade or canned tomato sauce
- Baby arugula
1. First, preheat your oven to 450°F.
2. Shred your cheddar and mozzarella cheese and mix it in a bowl.
3. Cover your baking sheet with around one tbsp of oil.
4. Take the pizza dough out of its container. Stretch your dough to create a circular shape for your toppings.
5. Drizzle some olive oil over the pizza dough.
6. Next, open the tomato sauce can and then spread your tomato sauce evenly over the pizza dough.
7. Sprinkle some salt over the pizza sauce.
8. Next, layer almost half of your shredded cheese over the tomato sauce.
9. Layer soppressata over the top.
10. Add the leftover shredded cheese mix on top.
11. Transfer your pizza to the oven and bake it for around ten to fifteen minutes. Keep checking the pizza crust to ensure you don’t overcook it. The best way to know the pizza is ready is to look for a golden brown crust and fully melted cheese.
12. Once the pizza looks done, take it out of the oven and sprinkle some baby arugula and crushed pepper.
13. Lastly, divide your pizza into slices and serve it hot with the sauce of your preference.
Pastas and spaghetti are two of the most popular Italian dishes. Why not combine two of the most popular Italian dishes, Soppressata, and spaghetti, to make a delightful dish?
What You Will Need
- 453 grams of spaghetti
- Parmigiano-Reggiano cheese (1/2 cup)
- Five garlic cloves
- Red pepper (1/2 teaspoon) (preferably crushed)
- Carrot (finely chopped)
- Celery rib (finely chopped)
- Olive oil (1/4 cup)
- Onion (finely chopped)
- 1/2 tbsp black pepper
- 42 ounces of canned tomato sauce
- Basil (1/4 cup)
- Sweetened Italian sauce (one pound)
- Dry wine (1/3 cup)
1. First, add dry wine and garlic to a blender.
2. Now, mix the Soppressata and red and black pepper in a bowl.
3. Cover the mixture and keep the bowl in the refrigerator overnight.
4. Take a skillet and heat olive oil in it.
5. Next, add your sauce to the skillet and cook it well for around six minutes.
6. Once brown, add carrots, onion, and celery into the sauce and stir-fry the vegetables for around four minutes.
7. Mix in the leftover wine and cook it for around five minutes.
8. Add the tomato sauce to the skillet. Season the mixture with sauce and cook for around 40 minutes on low heat. The mixture will reduce and thicken as it cooks.
9. Boil the spaghetti until it is cooked.
10. Next, drain the water and save around half a cup of it.
11. Now mix in the spaghetti with the sauce.
12. Top the spaghetti off with parsley, basil, and cheese.
13. Add the water from the spaghetti to the sauce and cover it.
14. Lastly, cook for around one to two minutes and serve hot.
This soppressata puff recipe is the ideal recipe to try for days when you are in the mood for a rich and heavy appetizer.
What You Will Need
- Pastry dough (two sheets, puffed, thawed)
- Dijon mustard (2 Tbsp)
- Soppressata (13 slices)
- Swiss cheese (6 slices)
- One egg
- One tablespoon of water
1. First, preheat the oven to 450 degrees.
2. Gather all the ingredients and add some flour to the surface where the pastry dough is placed.
3. Now, add one sheet of pastry dough on top of the flour.
4. Next, add the Soppressata to the top while overlapping the dough. Make sure you leave at least an inch of space on each edge.
5. Add the cheese slices on top.
6. Next, add egg and water to a bowl and mix it well.
7. Now, gently brush the mixture on the dough before adding the second sheet.
8. Now, use your fingers to close the edges by pressing the corners of both sheets together.
9. Transfer the dough to a baking sheet lined with parchment paper.
10. Refrigerate for around ten to fifteen minutes.
11. Take the dough out of the refrigerator and make three diagonal cuts in the center.
12. Add the egg mixture on top of the dough and make for at least 20 minutes. (Avoid adding too much egg mixture to the dough since it can cause the dough to break and the filling to leak during the cooking process)
13. Keep checking the dough in between to ensure the cooking process goes well.
14. Lastly, take the Soppressata puffs out of the oven and cool them for a few minutes before you divide them into slices.
15. Finally, serve hot with the sauce of your choice.
In conclusion, we hope the information mentioned above has convinced you of why we love Soppressata and why you will too. So, if you've never tried it before, go to Supermarket Italy's wesbite to get an authentic Soppressata or make authentic Soppressata at home. Moreover, remember to try the many soppressata recipes mentioned above. You will thank us later!