Dry Cured Sopressata
from Great Sausage Recipes and Meat Curing by Rytek Kutas

Sopressata can be made of either fresh hams or pork butts. It is sometimes made using beef, but pork is the traditional meat used.


• 8 lbs. lean pork
• 2 lbs. back fat
• 7 Tb. salt
• 3 Tb. powdered dextrose
• 2 Tb. whole black pepper
• 2 Tb. ground black pepper
• 1/2 cup corn syrup solids
• 2 level tsp. Insta Cure No. 2
• 1 Tb. hot cayenne pepper (optional)

Chill meat and pork fat to 32-34° F. Grind all meat and pork fat through a 1/2" or 3/4"; grinder plate. Add all ingredients and mix well. Remove meat to tub container, packing tightly not over 6-7" high and refrigerate for 48 hours. Remove from cooler, grind meat through 1/4" plate and stuff into 8-10" long hog middles. Sausage should then be held for 48 hours at about 55° F, after which it is placed into the smokehouse. Sausage is smoked for 48 hours with cold smoke until color is obtained.

Remove from the smokehouse and keep at 50-60° F with humidity around 70-80%. Hold about 8-10 weeks. Sopressata will be ready when it loses about 30% of its green weight.

Note:This sausage, when properly prepared will contain a lot of fat. That it characteristic of sopressata.