I prepared this. It was a very long process. Today I tasted it after a month aging and OMG!!! Honestly, best salami I have ever tasted. I used my own fermented pepper sauce though. But tastes great. I'll prepare another batch right away. Thank you! Spectacular indeed.
I think you're doing a great job with the English language , And very informative !!! great job from Australia Melbourne If they don't like your English tell them to learn Italian
kiko agreed. He has more sense than these scrub spanish speakers or hipsters who put awful music instead of putting the effort in to speaking GODS language
His English is a valuable part of presentation, every bit as much as hand circles, lol. It creates charm and authenticity. If he spoke like the BBC (used to), this wouldn't be half as nice.
@@Spectacular-cuoredicioccolato Lol, an Italian buddy of mine taught me how to make soppressata and smoked mozz decades ago and the hand circles brought back memories and I had to laugh. Best luck brother.
@@mattbecker743 To me it's self explanatory as I'm Italian too, It's basically an exaggeration of how good the food is. I've seen people do this in north America with snapping their fingers or moving their hand back and forth.
I made this for the first time a few weeks ago. It has lost about 45 percent of its weight, so I sliced a few pieces of it..... WOW!!!😃 Thanks for this amazing recipe! Tom Rath. Cape Coral, Florida
Great video. People need to make their own salami, bacon, soppressata, ham , or Canadian bacon, pickles wine, and beer themselves for posterity. They are fools if they do not. Thanks for this.
This recipe turned out great for me! My grandfather was from Calabria and would give me soppressata from when I was a kid. This is just how he would make it. Awesome!
I love your tutorials I just typed up a long comment and the electric went out for the first time ever in my house and the whole thing disappeared. Anyway, keep up the great work. I spent May in Italy and learned of two new kinds of salami that are awesome, Finocchiona, and Sbriciolona. SOPPRESSATA CALABRESE is one of my all-time favorites, I just bought some this past Saturday. I used to raise my own pigs and always made, Guanciale, Pancetta & Hot Italian sausage. I can't wait to watch the rest of your videos.
I love all your recipes. Beautifully presented and very to the point making it easy to follow. We have a lot of Italians living in South Africa where I am and I am sure many of them follow you. The few that I know love what I make from your video clips. You have a friend for life. Thank you for all your effort. Sei il migliore.
@@Spectacular-cuoredicioccolato Yes I did - three years ago :) But it wasnt as nice as yours looks. I got discouraged. But.. I REALLY appreciate you asking, and thats everything I need to try again. I still have the extra "skins" ready and waiting in my fridge to go. Grazie mille
I have made two of you're recipes and got such praise of how delicious I said I followed you're directions. Absolutely love your'e video's much respect from the U S .
I love the content. Still going back to these as I want to venture in the cured meats world. Thank you and I hope we can make a Soppressata just as good as yours!
Just found this channel and already I am hooked. I cured a pork belly last year and the instructions were quite lengthy and convoluted. I had a silvery sheen on it at one point and had to look on the net to find out what it was as the book didn’t say. Your methods are clear and concise and you make it look so simple. I can’t wait to try as many of your ‘cures’ as possible. Great videos guys, superb content.
Another great video Andrea, I'm getting ready to make a Calabrese Salami using your secrete Sauce that I made last year. I could not get Calabrese Pepper Flakes in Thailand so I bought 250g in Australia two weeks ago, I'm now back in Phuket with plenty of space in my freezers and fridges and need a few projects to fill my drying chamber. I have 5kg of Pancetta Tessa in Sea Salt at present that needs another 10 days curing and need a few spicy Salamis to fill up some of the free space as the drying chamber is running with nothing in it but vacuumed produce I made. I want to make a very hot Calabrese with added Ghost Pepper Flakes and milder ones as well for those who don't like the heat. I have been experimenting with the idea for a way to stick Chillies, Here's, seeds on the outside of finished Salamis and have finally come up with a good recipe that works and does not fall off. Are you back in Thailand?
Good afternoon Andrea, now I have settled in back in Phuket I'm planning on making a Hot Calabrese Salami using the Hot Chilli Sause you made and Hot Calabrian Chilli Flakes that I brought back from Australia to give it that true Calabrese taste and Colour. It's a crazy, World out there, I was trying to buy Hot Calabrian Chilli Flakes for over one year while in Phuket, I tried everywhere to get them and if I found some they were either way too expensive or out of stock or would not ship to Thailand so I was unable to get them from anywhere either on line or from shops while in Phuket. While in Melbourne I found a Wholesale Importer and Distributor of Italian foods that was only 5 minutes by car from where I live, they had the Calabrese Chilli Flakes on their ingredients list but none in stock like everyone that I had contacted. The nice lady who I was dealing with took down my contact information and said she would see what she could come up with. 5 days later she phoned me with good news she could get me 1kg bags of fresh Dried Hot Calabrian Chilli Flakes direct from Calabria Italy for 598Thb/kg so I bought 2kg to bring back. The price was 75% cheaper than any I could find at a reasonable price and I can order direct from now on.
Fantastica! Thanks guys, really appreciate the recipe and details. I wish I could just type in Italian, but I am just an brazilian with a Italian heritage living in US.😄. Anyways, I am also a homebrewer, so the craft beer part has a direct connection. I have done salami few times, ressurecting this hobby right now, so always good to see new recipes. I'll definetly check on the hot sauce recope as I am a hot sauce head as well.👍👍
Your channel and videos are a gold mine of information that is very hard to find else where....thanks for teaching the world these fabulous italian recipes..... grazie
Awesome! First time I see a specific grid size like that, we use the same ones to cook meat over wood fire in South Africa, inside and outside the home.
You inspired me to build the basement. A small one, but anyway. First batch in the water pump well and the fridge dry was excellent. That sweet paprika sauce smell! Mamma Mia!!!
Ah this is why we haven’t seen you for a while nice video guys but if one day you want to do a video about procchiutto please don’t wait 18 months... i think we like being entertained by you cheers from Québec 🇨🇦
The sauce recipe they speak of in this recipe is difficult to find, and it is all in Italian! Below I have given you the recipe and method Pepper Sauce...for italian salame (from Calabria) m.th-cam.com/video/5AfFHmOuhbQ/w-d-xo.html The video starts with a brief introduction telling you that the sauce is special to the area and you should subscribe to this guy‘s channel. The actual recipe begins (at 1:17) The first ingredient you will need is 1 kg of bell pepper otherwise known as capsicum he has used Red ones in this instance (At 1:38) We can see how he de-seeds and chops up the capsicums/bell peppers Once he’s done this he puts them in a pot (at 2:27) with a good pinch of salt (guessing 1/2 to 1 teaspoon) and a splash of good quality olive oil on a medium temperature (at 2:54) After 10 minutes of cooking we add the chilli peppers, you can use fresh chilies or you can use preserved chilies in oil as the chef does (at 3:20) You can put in as much chilli pepper as you like depending on how hot you like it, you can see him at the chilli (at 3:41) Give everything a good stir, add 1/4 cup water put the lid on, and simmer for 45 minutes (at 4:03) (At 4:42) they put it through a vegetable sieve although if you don’t have one I’m sure you could just put it in a blender (At 4:57) They return the sauce to a saucepan and put it on low heat for 10 minutes, Until the sauce has thickened to the consistency of bottled tomato sauce You then need to sterilise enough glass jars to put this into, find a method to sterilise jars, (at 6:18) You can watch him fill the jars with the source he feels each jar about 90% full and then put the lids on (At 7:17) he puts the glass jars into a large pot put the tea towel between them and fills the pot with water (7:24) He then puts the pot on a medium heat, with the lid on, brings it to the boil and boils it for 40 minutes (at 7:33) After the 40 minutes turn off the heat and let the jars cool down inside the pot, this will create the vacuum seal for long life storage. (At 7:46) We see the completed product
Cut up meats, add ingredients, refrigerate 24 hours. Put mixture in casing, tie, prick, cut in two, hang at room temperature 24 hours. Press in fish griller, hang in basement for 1 week. Remove from fish griller, clean white mold, refrigerate 3 --4 weeks. Have I got it right?
I am so impressed with the attention to Quality and detail that you provide in your videos. Whether it's for The wonderful Meats, Breads and dessert cakes to the many different liqueurs and tasty beverages. Very impressed with the spectrum of your abilities and appreciate your accent so very much. Favorite part was when you were showing how to make whiskey and said that your wife would kill you if you smoked out her kitchen! You're the best keep up the amazing work. Saluti!!
I like that there is no sodium nitrate added. The recipe contains naturally available ingredients. I think the SOPPRESSATA CALABRESE is meant to be eaten shortly after the cure. Maybe frozen? Good video. I will try to make it soon. ciao
Sorry for bothering you again. 2 questions for you. 1) is there an issue adding some lard to this recipe? And 2) do you use vinegar on a cloth to clean the mold ? Making sauce today😊 Many Thanks
Nice videos, so nice you've determined me to try this on my own. I'm in the process of making all three recipes (Italian dried sausage; Calabrian style sausage & the Soppressata) So far so good I'm entering the 2nd, week, all of the sausages are in the fridge (all developed white mold), I have a Glas dor fridge with inside temperature constantly at 11 Celsius degrees and a humidity fluctuating from 80 to 90% . Would you have any advice so far? On my end, I would have one question regarding the Soppressata, after I removed it from the basement (constantly 16 Celsius degrees) from the weights the casing was a bit sticky and had a particular smell, I've cleaned it a bit and set it in the fridge, would you have any recommendation for this? Thank you
@@Spectacular-cuoredicioccolato Thank you very much for your advice, will do so. Regarding my question at the end for the Soppressata, any advice? Is it normal that it was a bit sticky after removing it from the weights?
I love it, you are the best- it’s worth it just for the taste test...spectacular!!! The cured meats look awesome, I’m going to try some of yours recipes. My mouth is just watering right just thinking of it now..spectacular!
Looks good! My Nonna is from Calabria and her and I have been making sopresatta together the last few years. Any reason you do not dry it more? Looks like it’s still pretty soft when you guys pulled it but we have always let it dry much more. Love the videos!
👍 yes, it was little bit soft but I had not choice 😅 now I am in Thailand, so we have done the video because I moved here. Usually we wait 3 months minimum 😉
Bosss, i love all ur stuffs about drinks n foods I wonder, those salami and other meat stuffs, after the mold came up, u only cleaned it by wiping it off, then,... After the time comes, u took the meat and sliced it then ate it straight away... How bout the mold... Is it safe for ur stomach... Why didnt u stir it or oven it or bake it to make sure all the mold, or bacteria die?
@@Spectacular-cuoredicioccolato ohh.... I see... Okay sir, i will try... Im getting in love with italian foods because of u sir... Haha.. Best Channel in TH-cam sir...
thank you for the video I would love to try this recipe out when I have time. Could you show us versions where the mould is not safe to eat and must be discarded?
I'm pretty sure that he meant if the mould is white leave it on the salami, if the mould is green or black, wipe the mould off and stop it from growing, not throw away the salami.
Thank you for your marvelous recipes and presentation. I always let the adds run completely for you. I recently came across your videos and am looking forward to making them. What is the "special salt" please.
Ciao cuore di cioccolato! Thanks for sharing! I would like to ask you two things: 1. Why do you eat it with the wrapping? 2. What should I do if I don't have a basement? Should I hang it for a week to room temperature and then to the refrigerator? Thanks on advance
First of all I am happy to watch your videos and your recipe . I have a question for you about the casing , did you put it in salt water before ? And if I put it in artificial casing should I do the same in salt water as-well or not ? Thanks I am Mario from Malta .
Sopresata salami, Some 24 months old Parmesan cheese, Gorgonzola and black olive, Und a calice of Italien barolo👌 The best , Maestro🇳🇴🙋♂️🐺, When an Italien recipe of Stock fish, Norway's is leader, Und Italy is 2nd consumer in the world.
What does it mean, "you have to remove it", when black or green mold. Remove/wipe away the mold, or throw the whole Soppressata in the garbage? I did some salami before, green mold grew on it in my basement and I decided to throw it into the bin. Love your tutorials.
Would this process and recipe work for semi-dried sausage? What changes if any would you make? I like to only partially dry my sausage because we always cook it before eating.
Hello, my friend. Thanks for the recipes and videos. I made the pork tenderloins very successfully. Making this tomorrow. CI know it won't be sopressata, but can I use smaller casings and get a good outcome? Mine are 30-35mm.
![🔴 ฟุตบอลแชมป์กีฬา 7HD แชมเปียน คัพ 2024 [รอบรองชนะเลิศ]](http://i.ytimg.com/vi/zPm8ClLVhoE/mqdefault.jpg)
I prepared this. It was a very long process. Today I tasted it after a month aging and OMG!!! Honestly, best salami I have ever tasted. I used my own fermented pepper sauce though. But tastes great. I'll prepare another batch right away. Thank you! Spectacular indeed.
🥳🌶🥵😉👍🏼 spectacular 🤩 send me some pictures on instagram 😀 if you like 👍🏼
@@Spectacular-cuoredicioccolato ok. I will send next week together with bresaola (also aging right now). 🙏
🥳 thanks
I think you're doing a great job with the English language , And very informative !!! great job from Australia Melbourne
If they don't like your English tell them to learn Italian
😂 thanks for the support 👍 and please share the videos 😉 thanks again 😀
kiko agreed. He has more sense than these scrub spanish speakers or hipsters who put awful music instead of putting the effort in to speaking GODS language
His English is a valuable part of presentation, every bit as much as hand circles, lol. It creates charm and authenticity. If he spoke like the BBC (used to), this wouldn't be half as nice.
☺️ thanks
All true. 👍😯
The unison hand circles, lol
😂 because it's very yummy 😋
@@Spectacular-cuoredicioccolato
Lol, an Italian buddy of mine taught me how to make soppressata and smoked mozz decades ago and the hand circles brought back memories and I had to laugh.
Best luck brother.
🤣 thanks for the comment
thought you were gitarists :P :D
😂👍🏼
Cracks me up when you guys swing your arms and declare "spectacular".
Every time I see someone do it, I think of you.
😂👍 thanks 🤣
Why do they do that with their hands?
@@mattbecker743 To me it's self explanatory as I'm Italian too, It's basically an exaggeration of how good the food is. I've seen people do this in north America with snapping their fingers or moving their hand back and forth.
👍😁
@@andreabruno5495 In Italian, the hands say almost as much as the mouth.
I made this for the first time a few weeks ago. It has lost about 45 percent of its weight, so I sliced a few pieces of it..... WOW!!!😃 Thanks for this amazing recipe! Tom Rath. Cape Coral, Florida
🤩😋😀 spectacular, remember to share the video with your friends 😉 thanks for the comment 👍
where did you store it for the first week? I live in Fort Lauderdale, FL and I don't know where I could hand it>
@maryokeefe1796 you can use the fridge 👍🏼
When I eat something good, I also do the hand circles now. Thanks to you.
😂👍 spectacular 😀
Great video. People need to make their own salami, bacon, soppressata, ham , or Canadian bacon, pickles wine, and beer themselves for posterity. They are fools if they do not. Thanks for this.
Thanks 😀 you can find all that recipe on this channel 🤓, so please share the videos for the posterity
I don’t pickle my own cucumbers. I am tired of chasing the crunch. Everything else is a yes though.
@@juliankirby9880 The key to crunchy pickles is cold pack with a large grape leaf in the bottom .
Never fails.....
Thanks for the advice 👍
Jonathan Trauner thank you very much!
This recipe turned out great for me! My grandfather was from Calabria and would give me soppressata from when I was a kid. This is just how he would make it. Awesome!
Spectacular 🥳 thanks for sharing your experience 👍🏼 if you like send me some pictures on instagram 😀
did you wave the air when you tasted?
Probably 😉👍🏼
This site has got to be one of the best on utube. The foods of my ancestors. I love every video.
Thanks 😊 please keep sharing the videos with friends and family
I love your tutorials. Your English is getting a lot better. Best wishes from UK .Cheers mate.
Thanks 😀 please share the video 😉😁
I love your tutorials I just typed up a long comment and the electric went out for the first time ever in my house and the whole thing disappeared. Anyway, keep up the great work.
I spent May in Italy and learned of two new kinds of salami that are awesome, Finocchiona, and Sbriciolona. SOPPRESSATA CALABRESE is one of my all-time favorites, I just bought some this past Saturday. I used to raise my own pigs and always made, Guanciale, Pancetta & Hot Italian sausage. I can't wait to watch the rest of your videos.
Thanks for the comment 👍, let us know when you try some of these recipes 😉 and please share the videos with your friends 😀
If you raise your own meat, you are living the life.
Awesome video, as always. Love the Italian hand circles as symbol of “spectacular!”
Thanks 👍🏼😉🤪
I love the hand circles so typical of Italians and also very similar to us Greeks 😍😀
Mezzogiorno is Magna Grecia. Never been "Italian". Never will be..
wozzlepop Mezzogiorno is southern Italy ...what you referring to??
@@merlotneto That the southern region isn't very "Italian". That is a northern (20th C) concept. It has always been more Hellene in culture.
Even very similar to us Arab
@@cgavin1 ma da quando in qua? 😂
Hello from São Paulo, Brazil. Great recipe. Looks delicious as well. By the way great Channel. Lots of interesting recipes,
Thanks ☺️
I love all your recipes. Beautifully presented and very to the point making it easy to follow. We have a lot of Italians living in South Africa where I am and I am sure many of them follow you. The few that I know love what I make from your video clips. You have a friend for life. Thank you for all your effort. Sei il migliore.
Thanks Ian 🤗 please share the videos with your friends 😉👍🏼 and keep us updated with the recipes that you try 🥳
so warm and friendly! a delight in watching you. I find myself testing the meat with you. Pleasant and very pleasing to watch
Thanks 😀 🤗 please share the videos with your friends 😉
I am from Calabria living in Toronto Canada I love all your videos..your English is getting better and better.. keep up the great work.
Thanks 😊 for the support 😉👍🏼 please share the videos with your friends and family all over Canada
You are incredible, I'm gonna try all your salami recipes. Ciao from London!
Thanks 😀👍😋
Love the Calabrian accents. "We poot in between two peeze of voot"
Hahahahahahahhahahaha 😂
😂👍🏼🤪
Quick comment on the setting: BEAUTIFUL SETTING! I make soppressata next. You are my inspiration. Its really simple, thanks to you.
Have you make it? How was it?
@@Spectacular-cuoredicioccolato Yes I did - three years ago :) But it wasnt as nice as yours looks. I got discouraged. But.. I REALLY appreciate you asking, and thats everything I need to try again. I still have the extra "skins" ready and waiting in my fridge to go. Grazie mille
@LitoGeorge don’t give up 🤗
I have made two of you're recipes and got such praise of how delicious I said I followed you're directions. Absolutely love your'e video's much respect from the U S .
Thanks 😀 please share the videos with your friends 😉
4:28 - after 1 hour and craft beer
*come back completely drunk*
the content in this channel is the best!
i love it
😂
my new favorite channel, thank you!!
Thanks ☺️ please share the channel with your friends and family 👍🏼
Gorgeous garden
Thanks
I love the content. Still going back to these as I want to venture in the cured meats world. Thank you and I hope we can make a Soppressata just as good as yours!
Keep us updated Adrian 🥳
Just found this channel and already I am hooked. I cured a pork belly last year and the instructions were quite lengthy and convoluted. I had a silvery sheen on it at one point and had to look on the net to find out what it was as the book didn’t say. Your methods are clear and concise and you make it look so simple. I can’t wait to try as many of your ‘cures’ as possible. Great videos guys, superb content.
👍🏼 thanks 😊 check the pancetta recipe and the bacon recipe 😉
You are so amazing for sharing these videos!!!!! Thank you!
Welcome 😀 please share the videos with your friends 😉
Сам делаю уже давно домашнее вяленое мясо, из вашего канала узнал много нового спасибо за видео и рецепты так держать!
🤔
Oh man your vids are brilliant, i've been finding myself binge watching them. Definitely gonna be making some of ya sausages.
Thanks ☺️ please share the videos with your friends and family 😉
Lovely video, love your accent, lots of hugs from Argentina ❤
Grazie 🤩
Love all of your videos! They are all so simple and honest. Congrats
Thanks ☺️ for your support 🥳 please share the videos with friends and family
I love your passion for the making and eating of good food. Thanks for sharing this and all the other great videos!
Thanks 😀 please share the videos with your friends 😉
Thank your for your recipe, I love the way that you show your feeling about test food. Fantastico👌👌👌♥️❤️
Thanks 😀 please share the video with your friends 😉
Mio stimato amico, tutto ciò che fai è fantastico, proverò il mulino a vento
😂👍🏼 bravo
I made my first batch of these a week ago following this recipe + a teaspoon of chillie flakes dried . I look forward to eating it in 3 more weeks .
🥳👍🏼🤩🌶 keep us updated
Another great video Andrea, I'm getting ready to make a Calabrese Salami using your secrete Sauce that I made last year. I could not get Calabrese Pepper Flakes in Thailand so I bought 250g in Australia two weeks ago, I'm now back in Phuket with plenty of space in my freezers and fridges and need a few projects to fill my drying chamber. I have 5kg of Pancetta Tessa in Sea Salt at present that needs another 10 days curing and need a few spicy Salamis to fill up some of the free space as the drying chamber is running with nothing in it but vacuumed produce I made.
I want to make a very hot Calabrese with added Ghost Pepper Flakes and milder ones as well for those who don't like the heat.
I have been experimenting with the idea for a way to stick Chillies, Here's, seeds on the outside of finished Salamis and have finally come up with a good recipe that works and does not fall off.
Are you back in Thailand?
Spectacular 🥳
I will back in Thailand at the end of September. But we will move in Pattaya
Good afternoon Andrea, now I have settled in back in Phuket I'm planning on making a Hot Calabrese Salami using the Hot Chilli Sause you made and Hot Calabrian Chilli Flakes that I brought back from Australia to give it that true Calabrese taste and Colour.
It's a crazy, World out there, I was trying to buy Hot Calabrian Chilli Flakes for over one year while in Phuket, I tried everywhere to get them and if I found some they were either way too expensive or out of stock or would not ship to Thailand so I was unable to get them from anywhere either on line or from shops while in Phuket.
While in Melbourne I found a Wholesale Importer and Distributor of Italian foods that was only 5 minutes by car from where I live, they had the Calabrese Chilli Flakes on their ingredients list but none in stock like everyone that I had contacted. The nice lady who I was dealing with took down my contact information and said she would see what she could come up with. 5 days later she phoned me with good news she could get me 1kg bags of fresh Dried Hot Calabrian Chilli Flakes direct from Calabria Italy for 598Thb/kg so I bought 2kg to bring back. The price was 75% cheaper than any I could find at a reasonable price and I can order direct from now on.
@barryrowe657 spectacular 🥳🌶️ keep me updated with the salami 😉 maybe next year I will be in Phuket so I can taste your product
Fantastica! Thanks guys, really appreciate the recipe and details. I wish I could just type in Italian, but I am just an brazilian with a Italian heritage living in US.😄. Anyways, I am also a homebrewer, so the craft beer part has a direct connection. I have done salami few times, ressurecting this hobby right now, so always good to see new recipes. I'll definetly check on the hot sauce recope as I am a hot sauce head as well.👍👍
Spectacular 😉👍🏼 greetings from Italy
Ciao fratello 😀
Thank you for sharing your expertise. I look forward to making this recipe. Best wishes from Ottawa, Canada!
Thanks 😀 please share the videos with your friends 😉 thanks again
Merveilleux!! You've ansered a lot of questions. My kids are looking foward to making this!
👍🏼 keep us updated 😉
Your channel and videos are a gold mine of information that is very hard to find else where....thanks for teaching the world these fabulous italian recipes..... grazie
Grazie ☺️ please share the videos with your friends and family 😉
@@Spectacular-cuoredicioccolato maybe one day down the road you can make for us culatello and or fiocco 🙂 would sure love to see
Awesome! First time I see a specific grid size like that, we use the same ones to cook meat over wood fire in South Africa, inside and outside the home.
Spectacular 🥳
I just love your hand gestures.
Thanks ☺️
I love the pepper sauce entrance 👍. Both of you are classic! Amazing video.🙂
Grazie. Mamma e papà facevano questo, prosciutto, salsiccia ogni autunno / inverno. Riporta grandi ricordi !! ❤👍😉
Grazie a te 😀 ricordati di condividere il video con tutti i parenti 😉
good to see original recipes so we could try at home easily
Bravo 😉👍🏼
You can tell a salami recipe will be amazing when they have thick accents. Going to have to try making this.
🤩👍🏼 thanks 😉 let us know
Spectacular 😊...the traditional tastes is the best ... always !
I gonna try this recipe !
Thanks guys ... love from Cyprus !!!
🇨🇾🇮🇹
Bravo 😉👍🏼 greetings from Italy
THE SYNCHRONIZED HANDS 0:05 you are a blessing
😂
You inspired me to build the basement. A small one, but anyway. First batch in the water pump well and the fridge dry was excellent. That sweet paprika sauce smell! Mamma Mia!!!
Spectacular 😂👍🏼 keep us updated
Ah this is why we haven’t seen you for a while nice video guys but if one day you want to do a video about procchiutto please don’t wait 18 months... i think we like being entertained by you cheers from Québec 🇨🇦
😂 ok we'll try to be more regular 😉
I know i saw your previous videos after i wrote my comment sorry i think summer time was to good for me. I ll be more constant in the futur 👍
The sauce recipe they speak of in this recipe is difficult to find, and it is all in Italian!
Below I have given you the recipe and method
Pepper Sauce...for italian salame (from Calabria)
m.th-cam.com/video/5AfFHmOuhbQ/w-d-xo.html
The video starts with a brief introduction telling you that the sauce is special to the area and you should subscribe to this guy‘s channel.
The actual recipe begins (at 1:17)
The first ingredient you will need is 1 kg of bell pepper otherwise known as capsicum he has used Red ones in this instance
(At 1:38) We can see how he de-seeds and chops up the capsicums/bell peppers
Once he’s done this he puts them in a pot (at 2:27) with a good pinch of salt (guessing 1/2 to 1 teaspoon) and a splash of good quality olive oil on a medium temperature (at 2:54)
After 10 minutes of cooking we add the chilli peppers, you can use fresh chilies or you can use preserved chilies in oil as the chef does (at 3:20)
You can put in as much chilli pepper as you like depending on how hot you like it, you can see him at the chilli (at 3:41)
Give everything a good stir, add 1/4 cup water put the lid on, and simmer for 45 minutes (at 4:03)
(At 4:42) they put it through a vegetable sieve although if you don’t have one I’m sure you could just put it in a blender
(At 4:57) They return the sauce to a saucepan and put it on low heat for 10 minutes, Until the sauce has thickened to the consistency of bottled tomato sauce
You then need to sterilise enough glass jars to put this into, find a method to sterilise jars, (at 6:18) You can watch him fill the jars with the source he feels each jar about 90% full and then put the lids on
(At 7:17) he puts the glass jars into a large pot put the tea towel between them and fills the pot with water (7:24)
He then puts the pot on a medium heat, with the lid on, brings it to the boil and boils it for 40 minutes (at 7:33) After the 40 minutes turn off the heat and let the jars cool down inside the pot, this will create the vacuum seal for long life storage.
(At 7:46) We see the completed product
Thanks for this narration, but if you turn on closed captioning you can read the instructions in English while watching the video.
@@douggodsoe oh :-(
Thanks for the advice 👍🏼
Doug Godsoe his books are shit too lol
@@mattmcintosh3939 What Evs man...
Both doing the woggy 🤌🏻🤌🏻🤌🏻 hand circles at the same time, that's so Italian 🤣 classic, that's awesome 👌🏻
😂👍🏼 spectacular
Thank you very much for explaining all this in English - very kind of you.
Thanks 😉👍🏼 please share the video with your friends and family
Addicted to watching you’re doing some tasty treats from Italy.
😂👍🏼
I'm definitely going to try this as soon as it gets cooler here. Questo è un video fantastico:-)>
👍 let us know when you cut it 😉
@@Spectacular-cuoredicioccolato I will:-)
All your videos are wonderful and very informative.
👍🏼😉 thanks ☺️
Thank you so much. What a wonderful recipe! I love the addition of the pepper sauce. (Another great recipe). :)
😉👍🏼
Spectacular, my friend! After few vidios, I deside to subscribe! Salute from Saint-Petersburg!
Thanks ☺️ greetings from Italy
😉 please share the videos with friends and family
Cut up meats, add ingredients, refrigerate 24 hours. Put mixture in casing, tie, prick, cut in two, hang at room temperature 24 hours. Press in fish griller, hang in basement for 1 week. Remove from fish griller, clean white mold, refrigerate 3 --4 weeks. Have I got it right?
Only I think you can skip the 24 hours in the fridge after you cut the meat 😉 but all the other steps are perfect 👍🏼
I am so impressed with the attention to Quality and detail that you provide in your videos. Whether it's for The wonderful Meats, Breads and dessert cakes to the many different liqueurs and tasty beverages. Very impressed with the spectrum of your abilities and appreciate your accent so very much. Favorite part was when you were showing how to make whiskey and said that your wife would kill you if you smoked out her kitchen! You're the best keep up the amazing work.
Saluti!!
☺️ thank you 😊 please share the videos with your friends and family 🤩 it will help a lot the channel to grow 👍🏼 greetings from Italy
Thank you soooo much for your videos! Please don’t stop.
Thanks 😀 please share the videos 😉 with your friends
Your videos are so relaxing to watch. I havent tried to make any of these foods, but someday I will! Greetings from Finland.
😂👍🏼 thanks 😉
I like that there is no sodium nitrate added. The recipe contains naturally available ingredients. I think the SOPPRESSATA CALABRESE is meant to be eaten shortly after the cure. Maybe frozen? Good video. I will try to make it soon. ciao
👍 you can eat the SOPPRESSATA also after 2 or 3 months. But not frozen
Sorry for bothering you again. 2 questions for you.
1) is there an issue adding some lard to this recipe? And
2) do you use vinegar on a cloth to clean the mold ?
Making sauce today😊
Many Thanks
Oh yes truly amazing video this Italian recipe very easy and so wonderful way and very delicious thanks my dear for sharing -- greetings
Thanks 😀👍😋 very very yummy 🤩
Nice videos, so nice you've determined me to try this on my own. I'm in the process of making all three recipes (Italian dried sausage; Calabrian style sausage & the Soppressata) So far so good I'm entering the 2nd, week, all of the sausages are in the fridge (all developed white mold), I have a Glas dor fridge with inside temperature constantly at 11 Celsius degrees and a humidity fluctuating from 80 to 90% . Would you have any advice so far?
On my end, I would have one question regarding the Soppressata, after I removed it from the basement (constantly 16 Celsius degrees) from the weights the casing was a bit sticky and had a particular smell, I've cleaned it a bit and set it in the fridge, would you have any recommendation for this? Thank you
👍 perfect, if you can keep the humidity 80% and after 1week keep 75% 😉
@@Spectacular-cuoredicioccolato Thank you very much for your advice, will do so. Regarding my question at the end for the Soppressata, any advice? Is it normal that it was a bit sticky after removing it from the weights?
After moving to Iceland I miss good Italian salamis. I will have to try this!
Try and let us know 😉
I love it, you are the best- it’s worth it just for the taste test...spectacular!!! The cured meats look awesome, I’m going to try some of yours recipes. My mouth is just watering right just thinking of it now..spectacular!
😁 thanks 🤩 let us know when you taste it 😉
Love your work. Very inspirational. Have several sausages in the fridge because of you. Keep on. Greetings from 🇳🇴
Thanks 😀 let us know when you cut them 😉
Hello again,
For this recipe can I use Collagen casing for the Soppressata?
Thanks and you’re recipes are amazing
Yes some people use it but personally I never tried 😬
Looks good! My Nonna is from Calabria and her and I have been making sopresatta together the last few years. Any reason you do not dry it more? Looks like it’s still pretty soft when you guys pulled it but we have always let it dry much more. Love the videos!
👍 yes, it was little bit soft but I had not choice 😅 now I am in Thailand, so we have done the video because I moved here. Usually we wait 3 months minimum 😉
Fantastique, I like what you are doing in a miditerranean style. It's very enthousiam how to do it. So, Merci beaucoup Guys.
👍🏼 😀 merci
Bosss, i love all ur stuffs about drinks n foods
I wonder, those salami and other meat stuffs, after the mold came up, u only cleaned it by wiping it off, then,... After the time comes, u took the meat and sliced it then ate it straight away...
How bout the mold... Is it safe for ur stomach... Why didnt u stir it or oven it or bake it to make sure all the mold, or bacteria die?
It’s good mold. After that I cut it I throw the salami casing and I eat only the meat
@@Spectacular-cuoredicioccolato ohh.... I see... Okay sir, i will try... Im getting in love with italian foods because of u sir... Haha.. Best Channel in TH-cam sir...
😉 keep us updated 👍🏼 thanks ☺️ please share the videos with friends and family
@@Spectacular-cuoredicioccolato yess boss already did that and always do that...
Thanks 🥳🥳🥳🥳🥳 my friend
I’m definitely going to use the hand and arm motion. Even when I make my son a bowl of cereal
Bravo 😂👍🏼
Learned a lot from this channel many thanks
Thanks ☺️ please share the videos with your friends and family 😉
thank you for the video I would love to try this recipe out when I have time. Could you show us versions where the mould is not safe to eat and must be discarded?
If it’s white it’s safe
Yes could be 👍🏼
I am still alive🤪
I'm pretty sure that he meant if the mould is white leave it on the salami, if the mould is green or black, wipe the mould off and stop it from growing, not throw away the salami.
Exactly 😉👍🏼
What beautiful garden !
Thanks 😊
Very nice video , and super channel . I have question you clean mold with dry towel or with vinegar ?
Dry or with wine
If you dont want the hot sauce, but prefer it much milder, just a bit of pepper, does it still make it sopressata calabrese or not?
You are amazing ❤️😊🇨🇦
Thanks 😉 my friend 🥳
Thank you for your marvelous recipes and presentation. I always let the adds run completely for you.
I recently came across your videos and am looking forward to making them.
What is the "special salt" please.
No special salt but good sea salt 👍🏼
The recipe does not call for a special salt except sea salt which is common.
I must make this for my family. They would enjoy it.
👍🏼 let us know when your family taste it 😉
Ciao cuore di cioccolato! Thanks for sharing! I would like to ask you two things:
1. Why do you eat it with the wrapping?
2. What should I do if I don't have a basement? Should I hang it for a week to room temperature and then to the refrigerator? Thanks on advance
1 no I eat it without gut 😉
2 after 24 hours at room temperature you should put in the fridge
Thanks for answering. I'll let you know how it turns out for me. Can't wait to make it
Great! I love your channel. Thanks.
Thanks 😊👍🏼
First of all I am happy to watch your videos and your recipe . I have a question for you about the casing , did you put it in salt water before ? And if I put it in artificial casing should I do the same in salt water as-well or not ? Thanks I am Mario from Malta .
Ciao Mario, usually it’s already in the salt.
Do you will prepare the casing or you will buy it ready?
Sopresata salami, Some 24 months old Parmesan cheese, Gorgonzola and black olive, Und a calice of Italien barolo👌 The best , Maestro🇳🇴🙋♂️🐺, When an Italien recipe of Stock fish, Norway's is leader, Und Italy is 2nd consumer in the world.
I know 👍🏼
Hello,
I hope you and your brother are healthy with the covid-19 situation in Italy.
Thank you very much for your recipes authentic recipes.
Thanks for the concern, we are fine 👍🏼 be safe
@@Spectacular-cuoredicioccolato Cheers 🙂
That looks absolutely great! So, you didn't use any sodium nitrite or potassium nitrite (salt peter) ? just sea salt?
Yes 👍 sea salt
This is such a great channel
Thanks 😊 please share the videos with your friends and family 😉
Awesome video, gonna try this soon 😉👍🏻
Bravo 👍🏼 keep us updated
Thank you so much for sharing It! By the way, should I be concerned about the remaining funghus? It is something very new to me.
The white mold is good 👍🏼
@@Spectacular-cuoredicioccolato, thank you so much, my friend! Your channel has opened a whole new world for me!
Espectacular!!
Muchas Gracias.💜🙏
De nada 😀
What does it mean, "you have to remove it", when black or green mold. Remove/wipe away the mold, or throw the whole Soppressata in the garbage? I did some salami before, green mold grew on it in my basement and I decided to throw it into the bin. Love your tutorials.
Wipe away 😬 sorry for my English
Black mold is bad
Green still ok ( like blue cheese)
White is spectacular 🥳
@@Spectacular-cuoredicioccolato Grazie mille! I will try the Nduja, too! Looks delicious!
Keep us updated 😉👍🏼
Would this process and recipe work for semi-dried sausage? What changes if any would you make? I like to only partially dry my sausage because we always cook it before eating.
Same process but when you like you can cook it 😉
Hello, my friend. Thanks for the recipes and videos. I made the pork tenderloins very successfully. Making this tomorrow. CI know it won't be sopressata, but can I use smaller casings and get a good outcome? Mine are 30-35mm.
Ok 👍🏼 you can 😉 let us know when you cut
Thanks for your good work ,you made for us.The gut (casing) you use is from pig,lamb,cow ?
Cow 😉
Can i ask what gut you are using - Pork or beef that will be much appreciated - love ur videos
This one is beef 👍🏼
21c isn't too hot? I really want to try this, but the temperature seems too high. I love your videos!
If you prefer you can age it directly in the fridge
Just wanted to double check. The pork belly used in this recipe is not smoked, correct? Love your videos.
Exactly no smoked but fresh and row
Eccellente. Mi piacciono molto i tuoi video.
Grazie tante ☺️👍🏼😉