Thread: Salami
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The Ranger
 
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On Sat, 14 Aug 2004 18:27:21 GMT, Paul Wolsko >
wrote:
> > "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 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.


http://italianfood.about.com/library/rec/blr0510.htm
http://www.ditalia.com/detail.asp?itemNumber=152007
[several dozen other pages of sopressata reveal similar history and
vague ingredients]

None mentioned dunking them in wine prior but that might be an
"enhancement" (marketing fluff).

The Ranger