Sweet Calabrian soppressata from Piccalabria

The Calabrian sweet soppressata is a typical cured meat from Calabria, a region in southern Italy.

It is a pork sausage that is prepared with coarsely minced pork, together with a mixture of spices and herbs, such as garlic, pepper, wild fennel and white wine.

The distinctive feature of this cured meat is the addition of sugar, which gives it a sweet and delicate flavour.

The preparation of the sweet Calabrian soppressata begins with the selection of high quality pork, which is coarsely ground together with the spices and flavourings.

The mixture is then stuffed into natural casings, tied by hand and hung to dry and mature for several weeks. During this period, the soppressata loses moisture and acquires its characteristic flavor and texture.

The sweet Calabrian soppressata is usually served cut into thin slices as an appetizer, accompanied by bread and local cheeses.

It can also be used as an ingredient to flavor pasta or pizza, or grilled as a side dish. The sweet Calabrian soppressata is a DOP product (Protected Designation of Origin) and must follow rigorous production standards in order to be called by this name.

In general, the sweet Calabrian soppressata is a delicate and tasty cured meat, with a unique and characteristic flavour.

It is a handcrafted product that brings with it the tradition and culture of the Calabria region.

how to make the Calabrian sweet sopressata

The preparation of the Calabrian sweet sopressata requires time and care in the selection of ingredients. Here is a possible recipe for preparing the Calabrian sweet sopressata:

Ingredients:

• 2 kg of lean pork
• 500 g of fatty pork
• 2 cloves of garlic
• 2 teaspoons of salt
• 1 teaspoon ground black pepper
• 1 teaspoon of chopped wild fennel
• 1/2 glass of dry white wine
• 1 teaspoon of sugar
• natural casing for stuffing

Instructions:

Begin by finely mincing the lean and fatty pork in a meat grinder.

In a bowl, mix the minced meat with the minced garlic cloves, salt, pepper, wild fennel and white wine.

Add the sugar to the mixture and mix well.

Fill natural casings with meat mixture, pressing firmly to remove air.

Tie the casings by hand to form long sausages and hang them in a cool, dry place for drying and curing.

Leave the sausages to mature for at least 4 weeks, periodically checking the humidity and removing any mould.

After maturing, the sweet Calabrian sopressata is ready to be served cut into thin slices as an appetizer or used as an ingredient to flavor pasta or pizza.

This is a general recipe for the preparation of Calabrian sweet sopressata, the proportions of the ingredients and the seasoning time can vary according to tradition and personal taste.

In any case, it is important to follow hygiene and food safety rules throughout the preparation process.