One of the greatest of Italian Salume. Our blend contains a carefully selected proportion of each spice and ingredient, each of which is absolutely necessary for a quality Sopressata. A very popular and high-demand formula, we are very proud to now have this wonderful blend available. Label has instructions for quality production of this delicious recipe.
- Recipe on package, Makes 50 lbs.
- Instacure #2 is not included
julio c VAZQUEZ (verified owner) –
not use at moment
Pat Petro (verified owner) –
This product is buy every year it’s a wonderfu mix and the Sopressata turns out perfect.
George Kristoff (verified owner) –
I just finished my first batch of Sopressata in the Sausage Maker Dry Curing Cabinet. It turned out Outstanding ! Took exactly 30 days to dry cure it. It’s a little spicy, not hot, but I like that. I will be making it again and again
Ray Devaul (verified owner) –
Thomas Fabricatore (verified owner) –
Very quick and easy
keith brown (verified owner) –
Susan Landers (verified owner) –
This is our second batch! It’s a keeper!
Christofer Terralavoro (verified owner) –
Great product-this is second time I bought this and will buy it again
RICHARD SATTERWHITE (verified owner) –
STEPHEN MARCHETTI (verified owner) –
I have used a number of Sausage Makers pre-mixed seasonings. They make great fresh and / or cured products, I’ve never been disappointed with the results.
martinj272 (verified owner) –
William Nixon (verified owner) –
This is our usual go to Sopressata blend.
Kevin Butler (verified owner) –
This is favorite of our group. Everyone seems to really enjoy the spices with a slight heat but not hot. Nice job on this one.
Ronald Barbazzeni (verified owner) –
Ann M Cicero (verified owner) –
My husband loves this!
Luigi DiCostanzo (verified owner) –
Your seasoning mix works much better than when I mix the seasonings myself. The flavor and texture are much better.
Robert Crane (verified owner) –
AJ (verified owner) –
Ryan Kotalik (verified owner) –
Victor Vacco (verified owner) –
shackleton (verified owner) –
Fantastic! I added 1% milk powder binder, fermented the Sopressata with Flavor of Italy starter culture and dry cured it using my Sausage Maker Dry Curing Chamber. It turned out great! Just the correct amount of spice. Defiantly not the pretend stuff you buy in the grocery store.