Soppressata de Calabria is the name of a product that is protected with origin. In other words, you cannot obtain a product with this name that isn’t made in the specific area of Calabria. Soppressata is Italian; however, there are ones similar in preparation and results to the Calabria version, both in Italy and abroad.
Soppressata is a type of dried and aged salami. The primary difference lies in the moisture content and the fermentation process that the sopprasetta undergoes. The moisture content of the sopprasetta is reduced by 1/3 through the dry aging process. This significantly alters the texture of the meat. These are significant differences because fermentation alters the flavor of the product, while drying and aging both affect the texture.
The flavor is also affected, as the drying process concentrates the flavors, and the aging process matures them. The result is a solid, meaty, richly flavored meat that is shelf-stable when unopened and can be refrigerated indefinitely. This is truly a treat, sliced with cheese and vegetables, or eaten independently of anything else.
Drying of meats and seafood was one of the original preservation methods. While the process was guaranteed to last through the entire winter, if you had a good drying process that effectively eliminated moisture, the possibility of it lasting through tough times without refrigeration would be greater. Of course, this wasn’t as likely an issue in colder areas because food could be frozen.
What Is Soppressata?
Soppressata is a fermented, dry-cured meat. The addition of probiotic microorganisms facilitates the fermentation of soppressata. While this could be introduced naturally, a culture is often added. Soppressata is typically made with pork and contains salt and spices after it is ground. The culture is added, and then the meat mixture is packed in chub casings. The chubs are breathable, allowing moisture to escape without adding new humidity.
The chubs are tied off and allowed to hang at temperatures of 65 – 70 degrees. At this temperature, the cultures enable the meat to ferment. After about three days, this process should reach a mature height. Now, you will still allow for aging to occur, for 3–6 weeks under refrigeration. You will lose almost 1/3 of the weight through the evaporation of liquids.
After this period, your Soppressata is ready for consumption. You will remove it from the package when you are prepared to enjoy it. Slice it to make this delicious soppressata salad. This product may be stored unopened for up to 6 weeks in your pantry or indefinitely in your refrigerator. You should eat the food within 3 weeks if the package is opened and stored in the fridge.
Soppressata Salad – A Wonderful Blend Of Flavors
Wow, is this salad an explosion of flavors! Rich kalamata olives, the sharp contrast of sharp provolone, bold soppressata, the sweetness of the roasted red peppers, the kiss of lemon and olive oil. I will tell you what this is like: an antipasto salad, all in a side dish. This particular salad is such a wonderful blend of flavors.
This salad could be a sandwich, picture this: the soft interior of a wedge of ciabatta bread, filled with soppressata salad and pressed into a panini. Yum, it’s a wonderful blend of flavors that you can use to accompany any other salad.
It would blend well with a steak tip salad, Warm pink-centered steak tips with the addition of a scoop of this wonderful blend of flavors as part of the salad component. Throw some roasted vegetables on the other side, and you have a bold symphony going on.
Think of this salad as a model for what others might look like. Part of the beauty of learning the craft of cooking is developing your flavors. How would this salad differ with roasted plum tomatoes, roasted green peppers, perhaps without cheese, and a hint of grilled artichoke?
Soppressata Salad
Ingredients
- 8 oz. Soppressata cut in strips, 1/8” X 1/8” by 2 in.
- 4 oz. Provolone or Sharp Provolone, 1/8” X 1/8” by 2 in.
- 1 oz. Roasted Red Pepper Strips
- 2 oz. Kalamata Olives pitted
- 1 T. Flat Parsley Leaves washed, whole remove stems
- ½ tsp. Juice of Lemon
- ½ T. Extra Virgin Olive Oil
Instructions
- Combine All Ingredients
- Plate
