Soprèssa Vicentina

Soprèssa Vicentina, an Italian dry sausage is produced in the province of Vicenza. Soprèssa Vicentina carries PDO, 2003 classification.

MeatsMetricUS
Lean pork: shoulder, loin, leg700 g1.54 lb
Back fat, pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper3.0 g1-1/2 tsp
Dextrose1.0 g1/5 tsp
Sugar1.0 g1/5 tsp
Cinnamon0.5 g1/4 tsp
Cloves0.3 g1/8 tsp
Rosemary, ground0.3 g1/8 tsp
Garlic3.0 g1 clove
Starter culture, T-SPX0.12 guse scale
Instructions
  1. Grind lean meat through 5/16” (8 mm) plate.
  2. Cut fat into 1/4” (6 mm) cubes.
  3. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  4. Mix lean meat with all ingredients. Add fat cubes and mix again.
  5. Stuff into large 80 mm hog casings - pork middles or bungs.
  6. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  7. Dry at 15-12º C (59-54º F), 85→75% decreasing humidity for 80 days. The sausage is dried until around 30-35% in weight is lost.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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