Soprasatta Making at the Infusino's - A 3 Part Pork Series - with Frank Mazzuca | Family Style

PART ONE of a THREE PART PORK SERIES
Special thanks to the Infusino family for allowing me into their home
and to share in such an important annual tradition with them.
Soppressata is an Italian dry salami. Two principal types are made, a cured dry sausage typical of Basilicata, Puglia and Calabria, and a very different uncured salami, native to Tuscany and Liguria. Each of these varieties qualifies for prodotto agroalimentare tradizionale (PAT) status.

[@estrellaphilibosian1769]

Haven't seen such huge sausages! but twas fun to watch you guys enjoying in the kitchen!!

[@markopalikko6986]

Awesome video, great family memories... 👍

[@solotralafolla]

Well done. Guy. i love to see a family together at work to keep the tradition..

[@Naplesfrank154]

Frank, I absolutely love your videos. You are like the sportscaster doing the play by play for the tv viewers except you are the meatcaster, you do the kitchen play by play. Lol. I wish I could assist you on each of your videos, plus we're both (Cosenza) Calabarese. I think it's time for me to move out of Florida and back to where the rest of my family is, your videos really make me homesick. Keep up the great work Frank. Salute my friend! 😄

[@IkeOzurumba]

really great videos!

[@hunclemike]

Wonderful video!!!!! Thank you for making want to eat my own arm....everything looked so delicioso!!! I have a question about the size and source of your casing. I usually make fresh sausages, Dutch and French style saucisson sec, which uses casings easily found in a supermarket. I use 100 MM for my lonzino and bresaola.......what size casing are you using...I would like to make the sopprasata this year.

[@frankalessio3374]

Frank... Do you smoke it...Where do you hang it to dry???

[@jimdavis8164]

What is the name of the song at the beginning? Thanks for posted, reminds me of my grandfather and uncles after a butcher. The children mixed. The men cut, seasoned, stuffed, tied and hung. The grandmother mentored and supervised.

[@cmsense8193]

I calculated 2% salt per total weight of ground meat. I agree with that. Makes the best tasting salami.

[@davesuppa9434]

No curing salt for the salami?

[@jon2xu]

hi frank, do you know of a product that looks like a salami or a cheese log,but its more like a bread,pasta or rice.you cut it 1/2 an inch thick then fry or bake?

[@cmsense8193]

Polenta

[@philaskytech]

Hi Frank, awesome video! How do you spell the name of the red sauce? Thanks!

[@YouMazzTube1207]

hi Evan..thanks..I think you mean the tomato sauce that was served? well...hard to do because it's made with sauage and PORK RIND...that the corceau word comes in...thanks again.....f

[@romanoesposito6532]

What is the name of the tool with the needles that you use to get the air out of the casings? And where can I buy one ?

[@cyclonevictim]

Teasing needle for sausage
A teasing needle or sausage pricker is used to poke tiny holes in sausage casings to allow air or steam to escape during cooking to avoid bursting sausages. The advantages of those made especially for poking holes in sausages is that they are sanitary, reusable, and have multiple prongs that make the job go much faster. It is not essential but you will appreciate it if you make a large batch of sausage or make them regularly.
You can use any sanitary thin pointy thing to accomplish this but don’t make the holes too big. If you search “teasing needle’ on eBay or other shopping sites you will see straight or bent thin needles used for teasing apart internal organs for dissection. You may even have some in your dissection kit from biology class. A regular large meat skewer may leave holes that are too wide and susceptible to expanding during cooking but a thin skewer such as the little ones used for appetizers could be used. A sharp toothpick would even work but watch out for “drag” that could result from friction with the wood. A dip in oil may prevent that. I have used a partially unfolded stainless paper clip before. If you are the browsing type and like to go to flee markets, thrift stores or garage sales, be on the lookout. I picked one up for a quarter once because they had no idea what it was or had any use for it.
Here is a picture of one and good source I have used for a number of sausage making products.
www.sausagemaker.com/sausage-pricker-tool-p/17-2519.htm
$10 plus $1.20 for shipping.

[@НиколайКузьмин-л9щ]

Дайте пожалуйста рецепт! Слюной захлебнулся!
per favore dammi una ricetta! soffocato dalla saliva!

[@cmsense8193]

Good luck. This guy doesn’t respond to any comments. It’s easy, you can find superior recipes in TH-cam.

[@НиколайКузьмин-л9щ]

@@cmsense8193 а жаль.

[@michellemartineau5926]

Wow lots of salt

[@tarquinijoseph9676]

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