Homemade Soppressata

Cut the pork butt into small pieces suitable for a meat grinder. Dice the pork fat into small cubes.

Using a meat grinder, grind the pork pieces into a large bowl or tray.

Combine the ground pork and diced pork fat in a large mixing bowl.

Season the meat mixture with whole black peppercorns and coarse salt. Mix thoroughly by hand to evenly distribute the seasonings and fat.

Prepare the pork casings by soaking and rinsing them in a bowl of cold water with sliced lemon, orange, and bay leaves. Add a splash of whiskey to disinfect.

Stuff the meat mixture firmly into the prepared casings using a sausage stuffer or the meat grinder attachment.

Poke the stuffed sausage with a pin to release any trapped air, which prevents the casing from bursting.

Tie both ends of the sausage securely with butcher's twine.

Place the sausage into sausage netting to help it keep a tight, uniform shape while curing.

Hang the Soppressata in a cool, dry, and well-ventilated area (like a garage) where the temperature is consistently between 35-40°F.

Let the Soppressata cure for 1 to 1.5 months.

After about a week and a half of hanging, place the sausages under a weight to press them. This helps remove more air and gives them their characteristic flattened shape.

Once fully cured, the Soppressata is ready. Slice thinly and serve.