They say you never want to watch how sausage's or laws get made..I beg to differ. I was invited to join a group of serious Soppressata makers in their yearly pursuit of Soppressat perfection. These friends have been doing this for years based on an old family recipe and the proof is in the casing. Three to twelve weeks total (process) from filling skins (as you will see below) to pressing and drying in what eventually will be a fine Soppressata. The pressing gives the sausage a rustic appearance when sliced and the taste...heaven sent.
Made of Fresh Hams and Other Cuts
Beef Casings for Size
German Hardware for Precision Links
The Crew Makes Vino as Well Including "Panty Dropper"...Consumed in Copious Amounts While Stuffing
Pre-Hung and Pre-Pressed Soppressata
Last Years Bounty
3 Week "Soups," Smaller to Cure Faster
Pig Casings for Thin Ones
A Room Full of Happy Goombah's. Thanks for Including Me Boys!
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