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Soppressata: pressed vs ground

post #1 of 3
Thread Starter 
I understand some Soppressata are made with cubed not ground meat. After stuffing the sausage is rolled and pressed for even distribution of meat/fat. Has anyone tried this approach? I like the salamis with rustic texture...but I am not sure how well this works.
post #2 of 3
Thread Starter 
Anyone?
post #3 of 3
I saw this the other day but since I've only seen recipes for ground I didn't comment.
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