Soppressata de Calabria is a name of a product that is protected with origin. Another words you cannot get a product with this name that isn't made in this particular area, Calabria. Soppressata is Italian, however there are ones similar in preparation and results to the Calabria version, both in Italy and abroad.
Soppressata is really a dried and aged salami. The big difference is the moisture content and the fermentation that the sopprasetta goes through. The moisture content of the sopprasetta is reduced by 1/3 through the dry aging process. This changes the texture of the meat substantially. These are big differences because the fermentation alters the flavoring of the product while the drying and aging both affect the texture.,
The flavor is affected as well because the drying concentrates the flavors and the aging matures the flavor. The result is a solid meaty, rich flavored meat that is shelf stable when unopened and able to be refrigerated indefinitely when unopened. This is truly a treat, sliced with cheese and vegetables or strictly eaten independent of anything
Drying of meats and seafood's was one of the original preservation methods. While the process was guaranteed to last through and entire winter, if you had a good drying process where the moisture was effectively eliminated the possibility of it lasting through tough times with no refrigeration would be greater. Of course this wasn't as likely an issue in colder areas because foods cold be frozen.
What Is Soppressata?
Soppressata is a fermented dry cured meat. The fermentation of soppressata is done by the addition of probiotic microorganisms. While this could be introduced naturally, there is often a culture that is added. Soppressata is usually made with pork, there are some 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 and allow for moisture to leave without the addition of new moisture.
The chubs are tied off and allowed to hang at temperatures of 65 – 70 degrees. In this temperature the cultures allow the meat to ferment. After about 3 days, this process should be in mature height. Now you will still allow for the 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 time period your Soppressata is ready for consumption. You will remove it from the package, when you are reading to enjoy it. Slice it make this delicious soppressata salad. This may be stored unopened 6 weeks in your pantry or indefinitely in your refrigerator. You should eat within 3 weeks if opened in the refrigerator.
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 the chewy exterior of a wedge of ciabatta bread that is filled with this soppressata salad and pressed into a panini. Yum, it is such a wonderful blend of flavors you could use it 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 own flavors. How would this salad be different with roasted plum tomatoes, roasted green pepper.rs, maybe no cheese and bit of grilled artichoke.
- 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
- Combine All Ingredients