Making Sopressata Homemade can be difficult, but my family has been making this since the beginning of time, and I am bringing you a taste of my life style, hope you enjoy!
I'm Italian, born and raised and actually living in Italy. I've got to say, great fucking work mate. I love to see second/third gen immigrants keeping the culture alive overseas. Bravi porcoddio, complimenti ragazzi!
I love it when you turn your living room into a sausage factory and not use none of that liberal west coast salt. Hey good for you! I am not Italian but I do appreciate you keeping this alive for all of us. I do appreciate a good sausage done traditionally. Thanks again.
One of the best example of Italian sausage making I have seen , Strait up plain language , I for one picked up on some points I wasn't getting right , So easy to understand ! .
Matteo Pappapicco omg Matteo!!!! We miss you man always talk about you down here and hope to see you soon again!!!!! Happy you found my channel so many videos on here buddy. Hope all is well my friend
thanks buddy, yea its a process for sure, and it started late so this filming was like 1 am, exhausted. Usually we used to get large pigs like 300-500lb back in the day this is nice in smaller quantities. appreciate your support.
Love that this needs to have you drink wine to have it work right. :-) . Great job showing the process! Great that the family is involved! Just love it! Thanks so much!
Nice video! I don’t lemon soak my beef middles, only the hog middles when making Nduja (strong odor those hog middles). I don’t find salting the ends necessary. Since those casings come packed in salt, there’s plenty salt still in them to keep from spoiling. I turn them inside out before stuffing. If you added homemade wine, then you’re at an advantage when it comes to fermentation - due to the natural yeasts and bacteria in unpasteurized vino. And finally, my guess is that Sicilian sal di mare has more traces of nitrates than the sea salt you get in the states, thus better curing properties.
That was awesome Papa. Lots of work goes into making sausages but makes it worth while. Thanks for taking the time to take us through the process and preparation. Great video Papa.
First of all congratulations on the good work for the sopressata Second of all beautiful black bear And to finish congratulation on the deer collection
thanks so much Logan, really appreciate that big time. yea i try to stick to my playlist categories and run at random so its not just the same hunting, fishing or one of the same thing. Usually i like to show the hunt or fish, then processing, then cooking sorta style im running glad you enjoy it
Thank you so much really appreciate that big time, Funny the filming was last winter of this because I needed time to have the meat age and all, so this was when I had poor sound quality, as you can tell but really appreciate the comment thank you
This is so cool! If I could get the casings I would try this myself, and experiment with the seasonings.Full watch and a very entertaining video.It looks great guys and Cheers again from Australia
Bravi. Im first gen. Siciliano and Calabrese. Been making soppressata and capocolli etc since i was about 3 or 4 with nonno and nonna and the old generation and had all the tricks and secrets passed on to me. Its refreshing to see an authentic soppressata how to video made by actual Italians instead of these stunati who cant even pronounce soppressata let alone make it or teach it. Theres a video i saw yesterday where they put pistacchios into the soppresata. This video is CARICO all the way not liscio...Bravi 😉
haha Thank you very much for the awesome comment, prob one of my fav comments ever honestly, am getting much better with my editing, filming and videos so stay tuned for more to come, and feel free to check out my homemade cooking wild game playlist at the top of my channel, it has everything from rabbit, squirrel to deer and mushrooms. Thanks again Ciao!
Enjoyed your video. Though not a fennel fan, prefer hot pepper. I didn't notice any adding of sweet pepper sauce, is that one of your secret ingredients? Also have you ever used synthetic casings for sopressata? Thanks.
Your videos never bore me, I enjoy watching every video you put out. They sure looked good. Yummy in my tummy! I'll give you my addy send a tube for me to sample buddy. 😛👍
Thanks for watching, I love smoked foods as well, I have some great smoked Brown and Lake trout in my cooking playlist, but never smoked our sausage, only brisket, ribs, roasts etc..
That was a pretty sweet video I've always liked processing my own meat you can make it to your liking and you know what went into it thanks for sharing. I've never seen anybody use salt at the end of the casings I'm going to have to try that
thanks so much for watching and appreciate that. yea It truly means more to me being able to do it myself, just the fact of the know how is one thing and then doing it is another, which satisfies my needs for sure. Thanks for watching again.
Not too far off, up north a bit more, but appreciate you watching, I may do some fall videos on the wine, cheese or even how to cure and preserve sausage, how we had it as kids. Did your family ever do the jars with lard, and bay leaf?
Charlie Leopoldo thanks for watching, we cut them in half’s reason why we can see if they cured properly or spoiled and them we store them in the fridge.
That is really cool Papa Romes! I made a lot of sausage but never that way. Really interesting to see the old ways still being used. Great video! Now how can I get a piece of that amazing looking sausage? Keep up the great work!
thanks buddy appreciate that. Yea This is only one technique we have variety of recipes, and cheeses, wines, liquors we make keeps us on our toes. As far as the second half of your question, well the line goes down the block and around lol appreciate your support.
@@sosteve9113 Thanks for coming by appreciate that, yea your right truly, in the past this was kept a secret for generations, but now a days well those days are gone along with the generations that have brought it to this one, so if I dont do my part in sharing it, then we will be lost with nothing for future generations, and im not speaking meee, i mean US as an entire generation, we need to work together to keep this going which is what my channel is about to teach people what I know in the outdoors.
Thank you appreciate it, I have more techniques that I have never heard or seen anyone do, most people would not even think is safe to eat but I was raised like that so may do more videos in the future
It's very easy to do with experience. Been making Italian pork products for 40 years. Here is a tip if your going to make your own. NEVER EVER USE CURING SALTS in your meat.
always many ways to do things, but we were always taught from the older generations to use fresh meat, because of the process you can have more bacteria growth in frozen meat. appreciate you watching
Thank you for watching appreciate it, Yea you got that right any chop meats or sausage for sure, just think about every burger we eat at restaurants lol haha. Hope you enjoyed.
My father always tells me how he helped his father when it came time to make soupies. Me and my father have made a couple batches for the family, would love to do it again
Guys one question for you if you dont mind.I like your meat grinder seen in video so will you be so kind to tell me what brand is it and what size is??Its so silent..
If you go to charcuterie subreddit there was someone asking a question about having made salami without curing salt and he was scared to try it because of botulism and literally almost everyone was telling him to throw it away 😂 now I understand the point but you are completely ignoring this thing that’s been done for centuries and act like this is something completely new that was just discovered and you have to use curing salt 🤣
@@KreshnikMucllari Like I said 50 years of sausage making and all my relatives back home in Italy have never used the stuff till this day and we are alive still. You have to know what to do and that comes from experience and you don't need more chemicals in your body.
great vid guys...my salami is ready after 3-4 wks...it has lost 45 per cent of its weight and the conditions are right...why do u let it hang for 2-3 months....isnt it dryed right out by then and rock hard...i dont understand....a friend from canada
Thank you for watching and great question, I am not sure what your process is or what your fat content is, but we are making sopressatta which is a bit larger and requires more dry time than salami if it is smaller cased. we learned over the years for ours if it is still soft they can spoil very quickly and being we keep them all year long we need all the moisture to come out of them like bakala. if any moisture stays it will turn rancid on us.
thanks guys...i meant sopressatta not salami...also when i vacumm seal it i take the casing off....my friend left the moldy casing on and it tasted moldy...thanks again guys for responding...
Dave Suppa depends what your making sausage will be sooner, but not what we made procuitto takes anywhere up to 9 months sometimes to age we have been doing this forever and always comes out good maybe your salts are different or temps draft etc
I'm Italian, born and raised and actually living in Italy. I've got to say, great fucking work mate. I love to see second/third gen immigrants keeping the culture alive overseas. Bravi porcoddio, complimenti ragazzi!
Thank you, appreciate you watching, should check out my other cooking videos I do a lot of homemade meals and wild mushrooms etc.
I love it when you turn your living room into a sausage factory and not use none of that liberal west coast salt. Hey good for you! I am not Italian but I do appreciate you keeping this alive for all of us. I do appreciate a good sausage done traditionally. Thanks again.
Come to Italy and learn. We'll happily teach you! Salame, Porchetta, Mortadella, Cicioli, Soppressata, Prosciutto, Bresaola and all!
Thank you for having your son with you to carry on this great tradition!
One of the best example of Italian sausage making I have seen , Strait up plain language , I for one picked up on some points I wasn't getting right , So easy to understand ! .
Thank you really appreciate your words and glad this video helped in any way
That’s what it’s about man getting the family together and filling the freezer, one of my favorite activities. Great info
Exactly, thanks for your support appreciate it
Great video & awesome to see you're passing on the tradition to the next generation.
Thank you for the kind words appreciate it
Hi guys great job you masters the art they look so good your friend from Montreal
Miss u guys😊🦌
Matteo Pappapicco omg Matteo!!!! We miss you man always talk about you down here and hope to see you soon again!!!!! Happy you found my channel so many videos on here buddy. Hope all is well my friend
Just fantastic! Really enjoyed the video thanks
Thank you glad you enjoyed!
That looked like quite a project! Those antlers at the end were some big boys, nice!
thanks buddy, yea its a process for sure, and it started late so this filming was like 1 am, exhausted. Usually we used to get large pigs like 300-500lb back in the day this is nice in smaller quantities. appreciate your support.
great video!!!!!!!!!!!
Thank you for checking it out
Well done amigo! That's was a great tutorial, and a fine looking product! Keep up the good work. Be blessed my friend
Thanks buddy, really appreciate the support and happy you enjoyed!
It really is a lost art. TY for sharing this with us 👍🌷👏
Thank you
Excellent!
Thanks for watching and commenting
Absolutely!
I noticed your kids, especially your son is very interested, I think that's great so as to keep the tradition going. You guys do a good job.
Thanks for watching
Great video
Oh im so glad I was hoping you watched it, Love your cooking in the Cast iron vids amazing
Love that this needs to have you drink wine to have it work right. :-) . Great job showing the process! Great that the family is involved! Just love it! Thanks so much!
thank you really appreciate that. It feels better when its all homemade! appreciate you watching
Wow Awesome 👏 dropping in from Bno
Awesome mad Respect. God bless you
Thank you and the same to you
Another awesome share! Very cool! Thanks for sharing! 👍
thanks for watching
Fantastic that your son is dedicated to your enterprise.
Nice video! I don’t lemon soak my beef middles, only the hog middles when making Nduja (strong odor those hog middles). I don’t find salting the ends necessary. Since those casings come packed in salt, there’s plenty salt still in them to keep from spoiling. I turn them inside out before stuffing. If you added homemade wine, then you’re at an advantage when it comes to fermentation - due to the natural yeasts and bacteria in unpasteurized vino. And finally, my guess is that Sicilian sal di mare has more traces of nitrates than the sea salt you get in the states, thus better curing properties.
Hiren thank you for watching
That was awesome Papa. Lots of work goes into making sausages but makes it worth while. Thanks for taking the time to take us through the process and preparation. Great video Papa.
appreciate that buddy, thank you for watching
Sweet video my friend!
thanks so much for watching really appreciate you commenting and enjoying
First of all congratulations on the good work for the sopressata Second of all beautiful black bear And to finish congratulation on the deer collection
Thanks buddy appreciate it
Love the video; hope to see more 👍🏽
Thank you 🙏🏻
Heck yeah never know what's next on this channel, keeps you on your toes. Great video man!
thanks so much Logan, really appreciate that big time. yea i try to stick to my playlist categories and run at random so its not just the same hunting, fishing or one of the same thing. Usually i like to show the hunt or fish, then processing, then cooking sorta style im running glad you enjoy it
You never cease to amaze me!!! Very cool to watch!! Lots of love goes into that meat! Yum! And the editing was awesome!!!! Great job!!
Thank you so much really appreciate that big time, Funny the filming was last winter of this because I needed time to have the meat age and all, so this was when I had poor sound quality, as you can tell but really appreciate the comment thank you
HOLY CANOLY!!! That is awesome!! i want to taste it!! you're like the most interesting man in the world. lol!! awesome brother!!
Hahahha just getting to these and this cracked me up brotha!!! My old boss used to say that all the time to me funny bro
I would like to partake in the finished product. I bet they are really good
haha, yea They are truly amazing thanks for watching man.
God bless my son finally makin it out here in the game 😤
Yeaaaaa buddy!
That's a big project, was good to watch. Returning the love. From @psycho
Thank you, yea it is a lot of work but really rewarding in many ways, thanks for checking my channel out
Looking good Papa, I like that buck at the end
Yea mee too buddy, haha meee tooo. Thanks for watching
This is so cool! If I could get the casings I would try this myself, and experiment with the seasonings.Full watch and a very entertaining video.It looks great guys and Cheers again from Australia
Thank you should be able to get them from any butcher shop or grocery store. Good luck!
Interesting video some good eating there PaPa
thanks so much appreciate that big time, yes its truly amazing
Bravi. Im first gen. Siciliano and Calabrese. Been making soppressata and capocolli etc since i was about 3 or 4 with nonno and nonna and the old generation and had all the tricks and secrets passed on to me. Its refreshing to see an authentic soppressata how to video made by actual Italians instead of these stunati who cant even pronounce soppressata let alone make it or teach it. Theres a video i saw yesterday where they put pistacchios into the soppresata. This video is CARICO all the way not liscio...Bravi 😉
haha Thank you very much for the awesome comment, prob one of my fav comments ever honestly, am getting much better with my editing, filming and videos so stay tuned for more to come, and feel free to check out my homemade cooking wild game playlist at the top of my channel, it has everything from rabbit, squirrel to deer and mushrooms. Thanks again Ciao!
Very nice great Channel
Thanks buddy
Awesome vid Romes! Looks delish! my mouth was watering haha
Thanks guys, but mikey at it all before i could get some LOL haha. keep Warm
Looks really good,we did something similar for a couple of years when we had pigs
Best sausages we ever eat
Yea that is truly the best if you raise them yourself, and you know what quality the meat is. thanks for coming by
Keep with these family traditions!
Totally agree thank you
Enjoyed your video. Though not a fennel fan, prefer hot pepper. I didn't notice any adding of sweet pepper sauce, is that one of your secret ingredients? Also have you ever used synthetic casings for sopressata? Thanks.
Thanks for watching, never have tried those before only natural intestine
very nice greetings :)
First to watch and I smashed your bell for more such videos
thanks so much appreciate that
Looks delicious 👍
Thank you 😊
Cool video
Thank you
Awesome
Thank you 🙏🏻
Your videos never bore me, I enjoy watching every video you put out. They sure looked good. Yummy in my tummy! I'll give you my addy send a tube for me to sample buddy. 😛👍
Haha just saw this great comment thanks for watching
Saw you in BNO!
Beautiful!!!!!!!!!
Thanks buddy!
Awesome video reminds me when I used to make smoke meat and smoke sausage👍🏽 yummy😉
Thanks for watching, I love smoked foods as well, I have some great smoked Brown and Lake trout in my cooking playlist, but never smoked our sausage, only brisket, ribs, roasts etc..
That was a pretty sweet video I've always liked processing my own meat you can make it to your liking and you know what went into it thanks for sharing. I've never seen anybody use salt at the end of the casings I'm going to have to try that
thanks so much for watching and appreciate that. yea It truly means more to me being able to do it myself, just the fact of the know how is one thing and then doing it is another, which satisfies my needs for sure. Thanks for watching again.
Nice video
Thank you
Nice job. Brings me back to my childhood, with my grandparents. They were from Calabria . I am guessing your people are from close to there .
Not too far off, up north a bit more, but appreciate you watching, I may do some fall videos on the wine, cheese or even how to cure and preserve sausage, how we had it as kids. Did your family ever do the jars with lard, and bay leaf?
Well done boys. Vacuum packing question please
What did you mean by 'cut them up'? And after vacuum packing, where do you store them?
tx
Charlie Leopoldo thanks for watching, we cut them in half’s reason why we can see if they cured properly or spoiled and them we store them in the fridge.
The Sausage Maker,inc. In buffalo has everything!! Buffalo, ny
That looks really good I would like to try that once it’s done new to your channel left you a like
thank you appreciate it, Gotta get in line its a long one LOL.... thanks for checking it out.
Nice job
thanks so much for watching
Excellent...will you make a video on how you make the cheese?
Maybe in the future, but this season I am unable to at this moment
Nice video here from jamaicangirl live
thank you appreciate the following
cool got you
thank you appreciate that
That is really cool Papa Romes! I made a lot of sausage but never that way. Really interesting to see the old ways still being used. Great video! Now how can I get a piece of that amazing looking sausage? Keep up the great work!
Agree people hardly know these days how things are made
thanks buddy appreciate that. Yea This is only one technique we have variety of recipes, and cheeses, wines, liquors we make keeps us on our toes. As far as the second half of your question, well the line goes down the block and around lol appreciate your support.
@@sosteve9113 Thanks for coming by appreciate that, yea your right truly, in the past this was kept a secret for generations, but now a days well those days are gone along with the generations that have brought it to this one, so if I dont do my part in sharing it, then we will be lost with nothing for future generations, and im not speaking meee, i mean US as an entire generation, we need to work together to keep this going which is what my channel is about to teach people what I know in the outdoors.
@@paparomesoutdoors711 agreed ,knowledge is everything and traditions need to be kept
Its great you keeping it alive and the kiddos will remember
@@paparomesoutdoors711
Interesting to me that’s kind of a lost art for the most part, but it something I would like to learn
Thank you appreciate it, I have more techniques that I have never heard or seen anyone do, most people would not even think is safe to eat but I was raised like that so may do more videos in the future
Papa Romes Outdoors yes please make more videos about this, don’t let this knowledge be lost
@@Leverguns50 thank you appreciate that
Woah this looks so complicated u did a great job btw
thank you appreciate that as it was a lot of work, but rewarding in the end
It's very easy to do with experience. Been making Italian pork products for 40 years. Here is a tip if your going to make your own. NEVER EVER USE CURING SALTS in your meat.
I’ve made it over 2 dozen times with frozen meat. I’ve never tasted a difference. Both were delicious.
always many ways to do things, but we were always taught from the older generations to use fresh meat, because of the process you can have more bacteria growth in frozen meat. appreciate you watching
Great video! Best sausage is making it yourself so you know what’s going in it. Some of the store bought sausage is gross! 😱
Thank you for watching appreciate it, Yea you got that right any chop meats or sausage for sure, just think about every burger we eat at restaurants lol haha. Hope you enjoyed.
funny man with the black t-shirt. good work
thank you
Man with the blue short: Am I a joke to you?
My father always tells me how he helped his father when it came time to make soupies. Me and my father have made a couple batches for the family, would love to do it again
Fun Stuff for sure! I could use a Pound of venison burger while your at it!
Jimmy hahahah a pound, whats a pound ill make ya a 2 lb burger lol. thanks for watching bud
@@paparomesoutdoors711 Thanks The Wife makes a great Pasta sauce with it.
Yum Yum
Guys one question for you if you dont mind.I like your meat grinder seen in video so will you be so kind to tell me what brand is it and what size is??Its so silent..
Glad you didn't use curing salts like those Mangia Cakes do. Know need to use that crap.
If you go to charcuterie subreddit there was someone asking a question about having made salami without curing salt and he was scared to try it because of botulism and literally almost everyone was telling him to throw it away 😂 now I understand the point but you are completely ignoring this thing that’s been done for centuries and act like this is something completely new that was just discovered and you have to use curing salt 🤣
@@KreshnikMucllari Like I said 50 years of sausage making and all my relatives back home in Italy have never used the stuff till this day and we are alive still. You have to know what to do and that comes from experience and you don't need more chemicals in your body.
Vino !!
great vid guys...my salami is ready after 3-4 wks...it has lost 45 per cent of its weight and the conditions are right...why do u let it hang for 2-3 months....isnt it dryed right out by then and rock hard...i dont understand....a friend from canada
Thank you for watching and great question, I am not sure what your process is or what your fat content is, but we are making sopressatta which is a bit larger and requires more dry time than salami if it is smaller cased. we learned over the years for ours if it is still soft they can spoil very quickly and being we keep them all year long we need all the moisture to come out of them like bakala. if any moisture stays it will turn rancid on us.
thanks guys...i meant sopressatta not salami...also when i vacumm seal it i take the casing off....my friend left the moldy casing on and it tasted moldy...thanks again guys for responding...
@@jackiegillings6030 good point never thought about the mold like that. Appreciate the comments it’s great to hear more people in the community
thanks guys....remember to take casing off...then vacumm seal it...@@paparomesoutdoors711
Lots of work, but well worth it in the end
totally, thank you for stopping by
What temp is it while pressing. And temp why drying
And cheese too?!!!
Thank you 🙏🏻
Very good recipe but next time no music please it really distracts in a bad way.
Agree thank you
I noticed you didn’t use ant paprika and you did not measure the salt. Where do you guys live ? We make it here in Chicago.
Hey thanks for watching we are in NY, I thought he said the measurements we use, just the box was what we needed for that bin and some
Just watched it again my mistake I had to make a cut to this video and it was around that part where we talked about it.
Nice job !!!!
Where are u at??
My stepson,Enrico, also loves raw meat.
Why do you press them?
Presses the air out of them and allows them to cure properly, thanks for watching
hey, you have really good content definitely sticking around, hope you visit me as well
Thank you 😊
3 months????? That’s way too long. 40 days 50 tops
Dave Suppa depends what your making sausage will be sooner, but not what we made procuitto takes anywhere up to 9 months sometimes to age we have been doing this forever and always comes out good maybe your salts are different or temps draft etc
@@paparomesoutdoors711 what’s your temperature and humidity when you are drying them ?? Looking good btw
howabout asking your family to type the recipe up for us, the video is too cluttered with chatter.
I give up.
thanks for watching
Incoherent.
Maybe try making a sentence with that word so I can understand you more clear
Great video
Thank you appreciate that big time
great video
Thanks buddy