Food and Wine

Soppressata

By Craig ⋅ April 5, 2009 ⋅  Email This Post ⋅ Post a comment

[view all photos here] 

A month or so ago Amanda and I made Soppressata, with the help of our foodie friend Troy. (who throws the “Not Luck” parties.)

Armed with Michael Ruhlman’s book on the subject and an inexpensive 5lb pork shoulder and the other necessary and wanted ingredients we ground and mixed our way into six feet or so of lovely Italian sausage ready for drying.

Tags: cured meats, Soppressata