Soppressata di Calabria

Air dried cured Meat Techniques

Soppressata di Calabria

Postby mcattrone » Tue Jan 23, 2007 4:23 am

I thought I would post some pictures of the "Soppressata di Calabria" that I made. I came up with a blend based off of L. Poli's, Charcuterie and Bertolli's Cooking By Hand. These should be done in a week to two weeks. The Soppressata were spiced with salt, cure #2, red pepper flakes, black pepper, white pepper, thyme, fresh garlic and red wine. They are really starting to ripen and get the smell I've been looking for. I can't wait for these to finish. Enjoy!

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THis pictures was taken four days ago. Not much of a difference.

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mcattrone
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