Joe Sernicola makes his own “super-sod” and has created a fast-growing contest that encourages others to try it, too.
Soppressata King Does It His Way
Philly.com Entertainment, Philadelphia Inquirer: Entertainment
Wed, 04/09/2014 - 8:19pm
Topics: joe sernicola
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Key Takeaways. Making soppressata involves selecting the right ingredients, investing in specialized equipment, and following a specific preparation process. The preparation process involves grinding the meat, mixing in the spices, stuffing the sausage casings, and then hanging them to dry and cure for several months.
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Soppressata is an Italian dry salume. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salami, made in Tuscany and Liguria.
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Sopressata (also spelled soppressata, sopresseta, soprasata and sopresatta) is Italian dry sausage. There are two types of sopressata, a cured dry sausage typical to the regions of Lucania, Apulia and Calabria, and an uncured type coming from the region of Tuscany and Liguria.
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