Calabrian Soppressata

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Calbrian has reached 37% weight loss as of tonight so I pulled one and sliced into it...
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Wow! Flavor is exceptional. Will let it dry for a couple more days, then the texture will be spot on. I have heart burn pretty good tonight, but had to sample a couple of slices. I think I nailed this one. The depth of flavor right out of the cabinet is mind blowing!!!
 
Checked it tonight... has reached 39.5% weight loss so I sampled some slices. Texture is perfect now and the flavor has intensified. Gonna rain tomorrow so I'll peel the casing, cut into chunks and vac seal. I think finocchiona will be next....
 
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It looks fantastic . I'd be all over that too . I can almost smell it .
I have a pork loin in a Umai bag getting close . Need to take a weight .
 
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Might be my all time favorite....
We have a great Italian section of St. Louis . A lot of them started selling products in the stores . Just had some that I used on a pizza . I know ,, seems like a waste , but it's so good heated up and greasy . Lol .
 
Oh, I have no doubt it was good.....just that the heat kills all the subtle flavors the dry curing process brings. That is why pizza pepperoni is fast fermented and semi dry....no flavor development.
 
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Checked it tonight... has reached 39.5% weight loss so I sampled some slices. Texture is perfect now and the flavor has intensified. Gonna rain tomorrow so I'll peel the casing, cut into chunks and vac seal. I think finocchiona will be next....
The sopressata looks great and it sounds like you nailed it perfectly. Nice job. Have you ever tried sopressa?

Looking forward to your efforts with finocchiona. When it comes to Italian charcuterie, that's one of my top favorites.
 
The sopressata looks great and it sounds like you nailed it perfectly. Nice job. Have you ever tried sopressa?

Looking forward to your efforts with finocchiona. When it comes to Italian charcuterie, that's one of my top favorites.

I have (50) 3" segments vacsealed....
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that should last a while!
 
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