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Soppressata Italian Dry-Cured Sausage
Sop-press-AH-tah
Preparation info
11½ lb
- Difficulty
Complex
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
Ingredients
| Ingredients | U.S. | Metric |
| Fresh pork fat back |
Method
Procedure
Day 1: Fabrication, Grinding and Mixing, Encasement
- Freeze the grinder parts. Prepare an ice bain-marie. Freeze the mixer bowl and paddle attachment.
- Cut the fatback into 1-in. (2-cm) dice. Spread it on a sheet tray and place in the freezer about 30 minutes, or until the exterior is crusted with ice crys
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