As with my recent cured salamis I followed Len Poli's formulation.
Almost 5 weeks dry time...40% loss.
I'd be careful with this one. What makes a Calabrian soppressata special is the peppers. Len Poli doesn't really push standards of identity... My argument is like if you were making a Chorizo and I told you not to use Pimenton, would it be Chorizo? Same applies here. Not using an imported pepper powder or paste from Calabria I would have a hard time calling it Soppressata di Calabria... They also don't use beef middles in a traditional Calabrese, but a hog middle. Color should be deep red too.
I sell all Calabrian products, and can help if you'd like in making an authentic product. I linked you to the authentic products used in Calabria...