Made 50 pounds of soppressata.

Made 50 pounds of soppressata about 3 months ago with some very dear friends of mine. They have been my mentor and I love spending time with them and learn as much as I can from them. Thank you Joe and Beatrice Lucio.

[@blitz_zen]

I just started making Soppressata Calabrese, I am 3 minutes into your video and I already something :) Thanks for the video!

[@orlandotheitaliannonno]

I am glad I could help.

[@healthyorganicfoodrecipes6018]

Interesting. Nice Share and Stay Tuned 😀

[@robertnemeth2367]

I did not see any pink #2 curing salt Please advise

[@orlandotheitaliannonno]

It is premixed with the salt.

[@FilmFactry]

Do you have the recipe somewhere? Also what type of RED wine. I've been making Italian Sausage would like to try this next.

[@orlandotheitaliannonno]

Recipes to come. I use a good merlot wine.

[@KM-vc2yp]

Very nice

[@orlandotheitaliannonno]

Thank you

[@cmsense8193]

I like this! Looks like a small commercial operation. Where is this, USA?

[@orlandotheitaliannonno]

No. It’s in a backyard garage making sausages and salami for family and friends. In Canada, Ontario.😋

[@cmsense8193]

@@orlandotheitaliannonno makes it even better then! love that hydraulic stuffer and that mixer!

[@user-zs5jp7hp4d]

what are the cure times?

[@stewgautz2047]

What’s the brand of paste you use?

[@orlandotheitaliannonno]

It’s homemade from calabrese peppers.

[@mileskirsch8880]

Great Vid and How much Salt was added ???
Looks like maybe 2+ cup?

[@orlandotheitaliannonno]

2 percent of the weight of meat.