Homemade Sopressata Step by Step by an Italian at home in your fridge AUTHENTIC method

Sopressata is like a salami, a squeezed one. Follow the video and see step by step on how to cut and mix all the ingredients together with Piero. Homemade Sopressata takes around 6-8 weeks to cure in your fridge depending on how it runs. Weigh it before you put in the fridge and it should be ready after it loses around 40-45% weight loss. Any questions let us know. Enjoy & thanks for watching.

Ingredients:
Course Mince pork (350g belly, 600g Loin)
50g Pork back fat
Salami skin
20g Sweet paprika
30g Sea Salt
3g Black Pepper
2g Black peppercorns
100g Red Pepper sauce

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