Ever wondered what it takes to make authentic Italian sopressata at home? Imagine slicing into a perfectly cured salami, rich with spices, tender pork, and a hint of garlic—all crafted by your own hands. Sounds like a dream, right? Well, it’s easier than you think!
This homemade Italian sopressata recipe is a game-changer for anyone who loves charcuterie or wants to impress at their next gathering. Whether you’re a seasoned home cook or a beginner, this guide will walk you through every step, from curing the meat to savoring the final product. Let’s dive in!
What Makes Italian Sopressata Special?
Italian sopressata is more than just a salami—it’s a tradition. Originating from the Lombardy region, specifically Brescia, this version of sopressata is unique. Unlike the thinner, pressed varieties, this one is thick, packed with whole cuts of pork tenderloin and belly, and seasoned with aromatic spices like cinnamon, cloves, and nutmeg.
The result? A salami that’s tender, flavorful, and perfect for slicing onto a charcuterie board or pairing with a glass of red wine.
Ingredients You’ll Need
Here’s what you’ll need to make your own Italian sopressata:
- 800g lean pork (shoulder, neck, or loin)
- 200g pork back fat (or fatty pork belly)
- 250g pork tenderloin (whole)
- 250g pork belly (a 10-12″ strip)
- 38g sea salt
- 4g Cure #2 (for safe curing)
- 1.5g spice mix (black pepper, cinnamon, cloves, nutmeg)
- 0.2g T-SPX culture (for fermentation)
- 2.5g sugar
- 60ml water
- ½ clove garlic (crushed, for infusing wine)
- 50ml full-bodied red wine
Step-by-Step Instructions
1. Curing the Meat
Start by curing the whole pieces of pork tenderloin and pork belly. Rub them with a mixture of salt and Cure #2, then refrigerate for 24 hours. This step ensures the meat is properly preserved and develops its signature flavor.
2. Preparing the Spice Mix
While the meat cures, prepare your spice mix. Combine black pepper, cinnamon, cloves, and nutmeg in equal parts. For an extra kick, infuse the red wine with crushed garlic for at least 30 minutes.
3. Grinding and Mixing
After curing, grind the lean pork and back fat separately. Mix the lean pork with the spices, salt, sugar, and rehydrated T-SPX culture. Once combined, add the ground fat and mix until sticky.
4. Stuffing the Sausage
Now comes the fun part—stuffing! Use a sausage stuffer to loosely fill a natural beef bung casing with half of the ground meat mixture. Add the whole tenderloin and pork belly, then tightly stuff the remaining ground meat around them.
5. Trussing and Fermenting
Tie off the ends, prick the casing to remove air pockets, and truss the sausage tightly. Let it ferment at 59°F-77°F (15°C-25°C) for 7 days, following a specific humidity and temperature schedule.
6. Curing and Aging
After fermentation, move the sopressata to a curing chamber. Let it mature at 55°F-57°F (13°C-14°C) for 3-6 months, or until it loses about 30%-35% of its weight.
Home made Italian Sopressata Recipe
Ingredients
- 800 g lean pork shoulder, neck, or loin
- 200 g pork back fat or fatty pork belly
- 250 g pork tenderloin whole
- 250 g pork belly a 10-12″ strip
- 38 g sea salt
- 4 g Cure #2 for safe curing
- 1.5 g spice mix black pepper, cinnamon, cloves, nutmeg
- 0.2 g T-SPX culture for fermentation
- 2.5 g sugar
- 60 ml water
- ½ clove garlic crushed, for infusing wine
- 50 ml full-bodied red wine
Instructions
- Curing the Meat
- Start by curing the whole pieces of pork tenderloin and pork belly. Rub them with a mixture of salt and Cure #2, then refrigerate for 24 hours. This step ensures the meat is properly preserved and develops its signature flavor.
- Preparing the Spice Mix
- While the meat cures, prepare your spice mix. Combine black pepper, cinnamon, cloves, and nutmeg in equal parts. For an extra kick, infuse the red wine with crushed garlic for at least 30 minutes.
- Grinding and Mixing
- After curing, grind the lean pork and back fat separately. Mix the lean pork with the spices, salt, sugar, and rehydrated T-SPX culture. Once combined, add the ground fat and mix until sticky.
- Stuffing the Sausage
- Now comes the fun part—stuffing! Use a sausage stuffer to loosely fill a natural beef bung casing with half of the ground meat mixture. Add the whole tenderloin and pork belly, then tightly stuff the remaining ground meat around them.
- Trussing and Fermenting
- Tie off the ends, prick the casing to remove air pockets, and truss the sausage tightly. Let it ferment at 59°F-77°F (15°C-25°C) for 7 days, following a specific humidity and temperature schedule.
- Curing and Aging
- After fermentation, move the sopressata to a curing chamber. Let it mature at 55°F-57°F (13°C-14°C) for 3-6 months, or until it loses about 30%-35% of its weight.
Notes
- Curing Chamber Required: A controlled environment with consistent temperature and humidity is essential for proper curing.
- Patience is Key: The curing process takes 3-6 months, but the result is worth the wait.
Have you tried making sopressata at home? Share your experience in the comments below or tag us in your photos on social media. We’d love to see your creations!
Why You’ll Love This Recipe
- Rich, Complex Flavors: The combination of spices, wine, and garlic creates a depth of flavor that’s hard to beat.
- Customizable: Adjust the fat ratio or spice mix to suit your taste.
Impressive Results: Perfect for gifting or showcasing on a charcuterie board.
Tips & Variations
Tips for Success
- Use a Sausage Stuffer: Ensures even compaction and fewer air pockets.
- Monitor Humidity and Temperature: A curing chamber or modified fridge works best.
- Be Patient: Good things take time—don’t rush the curing process!
Variations
- Spice It Up: Add chili flakes or smoked paprika for a spicy twist.
- Wine Swap: Use white wine instead of red for a lighter flavor profile.
Vegetarian Option: Experiment with plant-based proteins and spices for a meat-free version.
Tips for Success
- Use a Sausage Stuffer: It ensures even compaction and fewer air pockets.
- Monitor Humidity and Temperature: A curing chamber or modified fridge works best.
- Be Patient: Good things take time—don’t rush the curing process!
Conclusion
Making homemade Italian sopressata is a rewarding experience that brings a taste of Italy right to your kitchen. With this recipe, you’ll create a salami that’s rich, flavorful, and uniquely yours.
So, what are you waiting for? Roll up your sleeves, gather your ingredients, and start curing. Your future self (and your guests) will thank you!
Looking for More Italian Recipes?
Here are some must-try recipes that bring authentic Italian flavors to your kitchen:
- Fried Italian Sweet Peppers
- Creamy Tuscan Salmon
- Coffee Mate Italian Sweet Cream Recipe
- Instant Pot Italian Chicken Pasta
- Fava Beans with Tomatoes Recipe
Try these recipes and bring the taste of Italy to your table!
Tried This Recipe?
I’d love to hear how this recipe turned out! Leave a comment or tag @foodiecreator on Instagram, and #foodiecreator on social media to show off your creation.
