Thread: Salami
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Paul Wolsko
 
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The Italian deli where I buy my Sopressata told me that it is also
soaked in red wine before curing. After it ages 8 weeks, it's dusty and
dry, but is delicious regardless. Generally, I skip the Rolaids and go
for Fernet or Underberg after a Sopressata binge - bite of the dog, so
to speak.

Paul


>
> "Sopressata" A salami made from cured-dry pork and flavored with black
> peppercorns. This meat cures [air-dries] between 6-8 weeks. It comes
> in very hot and not-so-hot flavors. The hotter variety is made with
> ground red pepper. Beware purchasing this type unless you enjoy
> spelling relief "R-O-L-A-I-D-S."
>
> I'll dig through my archives and post my favorite recipe for preparing
> it; it'll have to be later though.
>
> The Ranger