Homemade Soppressata

Name: Homemade Soppressata (Italian Cured Pork Sausage)
Prep time: 2 h
Total time: 2 h
Yield: 15 servings
Cuisine: Italian
Ingredients: 10 lbs pork butt; 2 lbs pork fat; 1/4 cup whole black peppercorns; 1/2 cup coarse salt; 1 package pork casings; 1 lemon, for cleaning casings; 1 orange, for cleaning casings; 2-3 bay leaves, for cleaning casings; 1 splash whiskey, for cleaning casings

Homemade soppressata is a traditional Italian dry-cured sausage made from ground pork butt, pork fat, and black peppercorns, then stuffed into casings and aged to develop deep, complex flavor. This recipe covers the complete process from meat preparation through the full curing cycle.

🌍Italian 🏷️Soppressata 🏷️Salami 🏷️Cured meat 🏷️Charcuterie

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cookingwithshereenonTikTok

Total

2h

Servings

15

Difficulty

Hard

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

10 lbs pork butt
2 lbs pork fat
1/4 cup whole black peppercorns
1/2 cup coarse salt
1 package pork casings
1 lemon, for cleaning casings
1 orange, for cleaning casings
2-3 bay leaves, for cleaning casings
1 splash whiskey, for cleaning casings

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Instructions

1
Cut the pork butt into small pieces suitable for a meat grinder. Dice the pork fat into small cubes.
2
Using a meat grinder, grind the pork pieces into a large bowl or tray.
3
Combine the ground pork and diced pork fat in a large mixing bowl.
4
Season the meat mixture with whole black peppercorns and coarse salt. Mix thoroughly by hand to evenly distribute the seasonings and fat.
5
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.
6
Stuff the meat mixture firmly into the prepared casings using a sausage stuffer or the meat grinder attachment.
7
Poke the stuffed sausage with a pin to release any trapped air, which prevents the casing from bursting.
8
Tie both ends of the sausage securely with butcher's twine.
9
Place the sausage into sausage netting to help it keep a tight, uniform shape while curing.
10
Hang the Soppressata in a cool, dry, and well-ventilated area (like a garage) where the temperature is consistently between 35-40°F.
11
Let the Soppressata cure for 1 to 1.5 months.
12
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.
13
Once fully cured, the Soppressata is ready. Slice thinly and serve.

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Tips & Notes

Pro tips

Keep all equipment and ingredients ice-cold before grinding; warm meat smears instead of grinding cleanly, affecting final texture.
Use pork casings that have been rinsed and soaked in warm water with lemon, orange, and bay leaves to prevent splitting during stuffing and curing.
Monitor humidity during curing—too dry causes case hardening (outer crust prevents interior drying); use a hygrometer to maintain 70–80% relative humidity.
Prick the casing gently with a sterile needle several times during the first week to release trapped air pockets that can lead to spoilage.

Substitutions

Pork butt → pork shoulder (similar fat content and texture)
Whole black peppercorns → cracked black pepper (use same quantity; slightly shorter curing time)
Pork casings → beef casings (larger diameter will extend curing time by 1–2 weeks)

Storage & make-ahead

Wrap finished soppressata in butcher paper and refrigerate at 35–45°F for up to several months; slice thinly to serve. Store in a cool cellar or dedicated curing chamber for extended aging.

Equipment

meat grinder · sausage stuffer · kitchen scale · thermometer · hygrometer

Common Questions

How long does homemade soppressata take to cure?

Traditional soppressata typically requires 3–4 weeks of curing in a cool, humid environment (around 55–65°F). The exact time depends on the diameter of your sausage and ambient conditions.

Can I use store-bought ground pork instead of grinding it myself?

While possible, grinding your own pork butt produces better texture and flavor control. Store-ground pork oxidizes faster and may contain additives.

What temperature and humidity do I need to cure soppressata?

Ideal conditions are 55–65°F with 70–80% relative humidity. A cool basement, wine fridge, or dedicated curing chamber works best; avoid areas that are too warm or dry.

Do I need a meat grinder?

Yes, a meat grinder (stand mixer attachment or dedicated model) is essential for proper texture. Food processors do not produce the same consistent grind.