Mosefund Soppressata di Calabria

This is not “supersod,” it is soppressata, and it is THE salame of Calabria. I’ve made soppressate before, but, that’s just some generic name loosely applied to almost any salame. Throw a little hot pepper in it and you got, “supersod.” It took me a quite awhile and a trip to Calabria filled with innumerable questions to get me to this point. Poring over Italian language books and email correspondence with family members in Calabria(they don’t check email regularly in Italy) for several months, I felt I had an authentic recipe. Bear in mind that these recipes, like all recipes in Italy, vary from home to home. So, this became an amalgamation of several recipes.

I was given a good amount of meat again by Michael at Mosefund farm for this project(he also lent me his new meat grinder to make my life easier). The meat and fat were ground up through what I believe to be a 6mm plate. Where it gets interesting and little controversial is the addition of the peperoncini products. Really, only one ingredient is the issue, hot pepper paste or crema di peperoncino. It is hotly debated whether or not it gets used………..I used it. The rest is easy and predictable, hot pepper powder/peperoncino in polvere is a lock, salt, black pepper, cure #2, t-spx starter and dextrose and red wine.
Onto the next issue of import…….casings. Hog middles, without question. I’ve seen most made here using beef middles, which are fine. But, the DOP item assuredly uses hog middles, which you see pictured. After everything was ground up, mixed together and stuffed into the hog middles, it was time to press them. Not having a dedicated press, I had to get somewhat resourceful. I placed the soppressate on the bottom of my fermentation chamber. On top of which I placed several plastic cutting boards to cover them. On top of those, I placed a roasting pan, in which I placed a case of bottled water. I told you…..resourceful. They were pressed for the entire fermentation process which lasted a little under 72 hours. Now they hang, and I wait, for what I believe to be 12 weeks or so based on the drying time of the Salame Mugnano.

Recent Comments

  1. They look amazing…What percentage of meat was the crema? My family never did that but I'd like to give it a go!

  2. Gürkan Yeniçeri

    You are finally back.

  3. Signor, You are absolutely right on with the hog middles. But why are you bothering with the starter? There's enough lacobacilli around to get it going on its own, if you let it cure for two or three months. I think the less you mess, the cleaner the flavor in the end. Ken

  4. Ken, it's a better safe than sorry scenario. I think the only time the starter will impart any real flavor(negative or otherwise) is when it's been fed too much dextrose and/or fermented at too high a temperature.

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>