Soppressata season folks
- Thread starter Vitooch1
- Start date
THE FIG HUT
Member
Looks amazing. Do you have a cantina to hang these in ?
Figgerlickinggood
Well-known member
I’m assuming you’re not Italian because then you’d know every Italian has one in their basement
Vitooch1
Well-known member
Lol, You gotta have a cantina “cold cellar” if you make these. Just finished hanging them.
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ktrain
Moderator
That's a beautiful sight vito!
Vitooch1
Well-known member
Thanks man, it’s a great start of the season. Perfect timing to keep my mind off of figs for 2 months then by the end of the curing it’s fig tree preparation.
Vitooch1
Well-known member
Thanks its excited to be creating masterpieces of delicious salamiThat looks incredible, Vito! I'm so jealous...and a little hungry.
bushdoctor82
Well-known member
Is it blasphemous to ask how homemade salami compares to Dietz and Watson?
Vitooch1
Well-known member
can’t compare with manufactured products. Homemade is made from quality meats and we only use natural sea salts. Just read the list of ingredients they put in the salami. Our salami won’t last in the fridge more than 3 weeks unless you vacuum seal it again. Once it’s open it needs to be consumed that’s how natural it is. The longer opened in the fridge it dries out the salami to a point where is won’t be enjoyable. In other words your getting a natural product this is the way it was done in Italy to preserve the meat. In fact we vacuum seal it but back in the day is was dipped I a container of olive oil.
Figgerlickinggood
Well-known member
Vito that looks so good and your videos were magnifico 
. You deserve 5 stars 
. You deserve 5 stars 
TorontoJoe
Administrator
TorontoJoe
Administrator
Looking good Vito. I did some copa, cacciatore and little sassizzini in sheep casing so far. I'm starting the soppressata this weekend.
We gonna do a little salami-swap this year?
We gonna do a little salami-swap this year?
TorontoJoe
Administrator
The things we do to keep ourselves occupied in winter.....
Vitooch1
Well-known member
You have a great setup Joe looks great. Will definitely do the swap will make it a tradition from now on.Looking good Vito. I did some copa, cacciatore and little sassizzini in sheep casing so far. I'm starting the soppressata this weekend.
We gonna do a little salami-swap this year?
I just did 80 soppressata’s and a 1 capicollo. Right now I finished pressing for a few days and hung em today. Meat wasn’t cheap. Ming you did the wine too
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TorontoJoe
Administrator
You have a great setup Joe looks great. Will definitely do the swap will make it a tradition from now on.
I just did 80 soppressata’s and a 1 capicollo. Right now I finished pressing for a few days and hung em today. Meat wasn’t cheap. Ming you did the wine too
Your fingers must be sliced up from all the tying. I hate that.
I love your press!
Vitooch1
Well-known member
The press on the left was made with a car jack. They’re both great but the jack was much easier to press. I’ll take more photo after. My uncle surprised me one day with this clever invention. It’s really great and you can slowly press it more everyday cranking the jack.
TorontoJoe
Administrator
That is cool. Yes, please show more pics of that when you have time
Figgerlickinggood
Well-known member
Just out of curiosity what’s the purpose for pressing it?You have a great setup Joe looks great. Will definitely do the swap will make it a tradition from now on.
I just did 80 soppressata’s and a 1 capicollo. Right now I finished pressing for a few days and hung em today. Meat wasn’t cheap. Ming you did the wine too
Figgerlickinggood
Well-known member
Looking good Vito. I did some copa, cacciatore and little sassizzini in sheep casing so far. I'm starting the soppressata this weekend.
We gonna do a little salami-swap this year?
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