Hot soppressata is a type of dry-cured salami that originates from southern Italy. It gets its name from the Italian word Soppressare, meaning “to press or suppress,” referring to the pressing and stuffing the meat and fat into casings.
This pressed sausage represents its distinctive spicy flavour and bold red colour. While traditional soppressata can vary in spiciness, hot soppressata is known for packing some heat from hot peppers. The peppers do not increase the spice level but impart a rich, complex flavour.
Hot soppressata makes for an exciting charcuterie board item or sandwich topping. The concentrated pork and beef flavours pair wonderfully with cheese, olives, nuts, and crackers.
Thin slices also make a perfect pizza topping, adding a meaty crunch and spike of heat. However, this salami truly shines when enjoyed on its own. The rich, tender meat has an irresistible melt-in-your-mouth quality.
Making hot soppressata at home allows control of the spice level and flavour profile. With the right ingredients and technique–You can create an artisanal-quality salami bursting with well-balanced heat.
While the process is time-consuming, requiring a lengthy dry curing period, the depth of flavour achieved is well worth the wait. Follow along as I walk through each step of crafting this incredible spicy salami at home.
Hot Soppressata
Equipment
- Food processor
- Kitchen scale
- Large mixing bowl
- Sausage stuffer
- Instant-read thermometer
- Curing chamber or wine fridge
Ingredients
- 3 lbs pork shoulder, diced
- 1 lb beef chuck, diced
- 3 tbsps sea salt
- 2 tbsps hot pepper flakes
- 1 tbsp black peppercorns, coarsely ground
- 2 tsp fennel seeds, coarsely ground
- 5 garlic cloves, minced
- 1 cup dry white wine
- Hog casings
Video
Notes
Procedure For Making Hot Soppressata Recipe
- Dice the pork and beef into 1/4-inch cubes. Keep the fat and lean pieces separate.
- Combine the pork, beef, salt, pepper flakes, black pepper, fennel seeds, garlic, and wine In a large bowl. Mix thoroughly until the salt and spices distribute evenly. Cover and refrigerate overnight.
- The next day, grind the meat mixture through a food processor fitted with a medium die. Work in batches to ensure an even grind.
- Stuff the ground meat into hog casings, pricking any air pockets with a sausage pricker. Tie off into 6-8-inch links.
- Hang the linked sausages in a curing chamber or wine fridge set at 60-70°F and 60-75% humidity. Age for 4-6 weeks until the sausages have lost 30% of their weight.
- Check the temperature of the sausage to ensure it reaches 140°F internally before removing it from the curing chamber. It kills any harmful bacteria.
- Enjoy the complex flavour of homemade hot soppressata by slicing it thinly and serving it with cheeses, crusty bread, wine, or pizza! Store in vacuum-sealed bags in the fridge for up to 3 months.
Tips and Tricks
- The key to crafting intensely flavoured hot soppressata is using high-quality pork and beef. Seek out fatty cuts like pork shoulder and beef chuck for the best texture and flavour.
- Remember to keep the fat and lean pieces separate when dicing to help prevent smearing during grinding. A coarse grind is ideal–It allows the fat to remain distinct specks rather than becoming greasy.
- For even spice distribution, blend the garlic, spices, and pepper flakes into a paste with the wine before incorporating it into the meat.
- Stuffing into hog casings gives the salami a nice snap when sliced. Monitor the humidity level closely during curing, as fluctuation can cause case hardening. Finally, patience is essential. Allow 4-6 weeks for the flavoured meat to develop into a complex, spicy salami packed with well-rounded heat.
Conclusion
With its deep red colour, irresistible texture, and intense spicy flavour, homemade hot soppressata is a charcuterie project worth the effort. Proper ageing allows the heat of the peppers to mellow and meld with the pork and beef’s rich flavours.
Slice thinly and savour this artisanal salami’s full range of tastes and textures. Offering a bold kick of heat balanced by sweet, nutty notes, hot soppressata is an exciting addition to any meat and cheese board. Hot Soppressata is a flavorful addition to our Meat and Poultry category, bringing spicy Italian flair to your culinary repertoire.
