How to Make Homemade Soppressata A Lost Art!

Making Sopressata Homemade can be difficult, but my family has been making this since the beginning of time, and I am bringing you a taste of my life style, hope you enjoy!

[@francometallo215]

I'm Italian, born and raised and actually living in Italy. I've got to say, great fucking work mate. I love to see second/third gen immigrants keeping the culture alive overseas. Bravi porcoddio, complimenti ragazzi!

[@paparomesoutdoors711]

Thank you, appreciate you watching, should check out my other cooking videos I do a lot of homemade meals and wild mushrooms etc.

[@Forevertrue]

I love it when you turn your living room into a sausage factory and not use none of that liberal west coast salt. Hey good for you! I am not Italian but I do appreciate you keeping this alive for all of us. I do appreciate a good sausage done traditionally. Thanks again.

[@francometallo215]

Come to Italy and learn. We'll happily teach you! Salame, Porchetta, Mortadella, Cicioli, Soppressata, Prosciutto, Bresaola and all!

[@bernardjones6162]

Thank you for having your son with you to carry on this great tradition!

[@bobm5500]

One of the best example of Italian sausage making I have seen , Strait up plain language , I for one picked up on some points I wasn't getting right , So easy to understand ! .

[@paparomesoutdoors711]

Thank you really appreciate your words and glad this video helped in any way

[@RME1911]

That’s what it’s about man getting the family together and filling the freezer, one of my favorite activities. Great info

[@paparomesoutdoors711]

Exactly, thanks for your support appreciate it

[@BushCraftBums]

Well done amigo! That's was a great tutorial, and a fine looking product! Keep up the good work. Be blessed my friend

[@paparomesoutdoors711]

Thanks buddy, really appreciate the support and happy you enjoyed!

[@joysteward8785]

It really is a lost art. TY for sharing this with us 👍🌷👏

[@paparomesoutdoors711]

Thank you

[@feeberssissy2186]

Another awesome share! Very cool! Thanks for sharing! 👍

[@paparomesoutdoors711]

thanks for watching

[@Sportsman101]

That looked like quite a project! Those antlers at the end were some big boys, nice!

[@paparomesoutdoors711]

thanks buddy, yea its a process for sure, and it started late so this filming was like 1 am, exhausted. Usually we used to get large pigs like 300-500lb back in the day this is nice in smaller quantities. appreciate your support.

[@truenorthangler]

That was awesome Papa. Lots of work goes into making sausages but makes it worth while. Thanks for taking the time to take us through the process and preparation. Great video Papa.

[@paparomesoutdoors711]

appreciate that buddy, thank you for watching

[@iamangelx]

Wow Awesome 👏 dropping in from Bno

[@jolankamp4266]

Fantastic that your son is dedicated to your enterprise.

[@forrest9097]

Heck yeah never know what's next on this channel, keeps you on your toes. Great video man!

[@paparomesoutdoors711]

thanks so much Logan, really appreciate that big time. yea i try to stick to my playlist categories and run at random so its not just the same hunting, fishing or one of the same thing. Usually i like to show the hunt or fish, then processing, then cooking sorta style im running glad you enjoy it

[@trophyshotoutdoors569]

Sweet video my friend!

[@paparomesoutdoors711]

thanks so much for watching really appreciate you commenting and enjoying

[@MrDMagz]

Excellent!

[@paparomesoutdoors711]

Thanks for watching and commenting

[@MrDMagz]

Absolutely!

[@minktrappingpaddy]

Just fantastic! Really enjoyed the video thanks

[@paparomesoutdoors711]

Thank you glad you enjoyed!

[@HappyTrailsHiking]

Love that this needs to have you drink wine to have it work right. :-) . Great job showing the process! Great that the family is involved! Just love it! Thanks so much!

[@paparomesoutdoors711]

thank you really appreciate that. It feels better when its all homemade! appreciate you watching

[@AOKUrbanHomestead1]

Great video

[@paparomesoutdoors711]

Oh im so glad I was hoping you watched it, Love your cooking in the Cast iron vids amazing

[@walleyebass]

great video!!!!!!!!!!!

[@paparomesoutdoors711]

Thank you for checking it out

[@SevenisEnough]

You never cease to amaze me!!! Very cool to watch!! Lots of love goes into that meat! Yum! And the editing was awesome!!!! Great job!!

[@paparomesoutdoors711]

Thank you so much really appreciate that big time, Funny the filming was last winter of this because I needed time to have the meat age and all, so this was when I had poor sound quality, as you can tell but really appreciate the comment thank you

[@matthewmckenzie8508]

Great video & awesome to see you're passing on the tradition to the next generation.

[@paparomesoutdoors711]

Thank you for the kind words appreciate it

[@GIOUTDOORS]

Awesome vid Romes! Looks delish! my mouth was watering haha

[@paparomesoutdoors711]

Thanks guys, but mikey at it all before i could get some LOL haha. keep Warm

[@matteopappapicco2754]

Hi guys great job you masters the art they look so good your friend from Montreal Miss u guys😊🦌

[@paparomesoutdoors711]

Matteo Pappapicco omg Matteo!!!! We miss you man always talk about you down here and hope to see you soon again!!!!! Happy you found my channel so many videos on here buddy. Hope all is well my friend

[@DanAnderson_TheMaddestShredder]

Awesome mad Respect. God bless you

[@paparomesoutdoors711]

Thank you and the same to you

[@elmiguel6725]

I noticed your kids, especially your son is very interested, I think that's great so as to keep the tradition going. You guys do a good job.

[@paparomesoutdoors711]

Thanks for watching

[@lil_baby_mellow679]

Love the video; hope to see more 👍🏽

[@paparomesoutdoors711]

Thank you 🙏🏻

[@jakedeal6508]

Looking good Papa, I like that buck at the end

[@paparomesoutdoors711]

Yea mee too buddy, haha meee tooo. Thanks for watching

[@ruthqym5906]

First to watch and I smashed your bell for more such videos

[@paparomesoutdoors711]

thanks so much appreciate that

[@wisemanscreekstudios1404]

This is so cool! If I could get the casings I would try this myself, and experiment with the seasonings.Full watch and a very entertaining video.It looks great guys and Cheers again from Australia

[@paparomesoutdoors711]

Thank you should be able to get them from any butcher shop or grocery store. Good luck!

[@passionforhuntingandfishin3479]

First of all congratulations on the good work for the sopressata Second of all beautiful black bear And to finish congratulation on the deer collection

[@paparomesoutdoors711]

Thanks buddy appreciate it

[@CookinWithJames]

HOLY CANOLY!!! That is awesome!! i want to taste it!! you're like the most interesting man in the world. lol!! awesome brother!!

[@paparomesoutdoors711]

Hahahha just getting to these and this cracked me up brotha!!! My old boss used to say that all the time to me funny bro

[@sosteve9113]

Looks really good,we did something similar for a couple of years when we had pigs Best sausages we ever eat

[@paparomesoutdoors711]

Yea that is truly the best if you raise them yourself, and you know what quality the meat is. thanks for coming by

[@VicsYard]

Beautiful!!!!!!!!!

[@paparomesoutdoors711]

Thanks buddy!

[@Vabasseroutdoors1]

Looks delicious 👍

[@paparomesoutdoors711]

Thank you 😊

[@cmsense8193]

Nice video! I don’t lemon soak my beef middles, only the hog middles when making Nduja (strong odor those hog middles). I don’t find salting the ends necessary. Since those casings come packed in salt, there’s plenty salt still in them to keep from spoiling. I turn them inside out before stuffing. If you added homemade wine, then you’re at an advantage when it comes to fermentation - due to the natural yeasts and bacteria in unpasteurized vino. And finally, my guess is that Sicilian sal di mare has more traces of nitrates than the sea salt you get in the states, thus better curing properties.

[@paparomesoutdoors711]

Hiren thank you for watching

[@jaiess540]

Bravi. Im first gen. Siciliano and Calabrese. Been making soppressata and capocolli etc since i was about 3 or 4 with nonno and nonna and the old generation and had all the tricks and secrets passed on to me. Its refreshing to see an authentic soppressata how to video made by actual Italians instead of these stunati who cant even pronounce soppressata let alone make it or teach it. Theres a video i saw yesterday where they put pistacchios into the soppresata. This video is CARICO all the way not liscio...Bravi 😉

[@paparomesoutdoors711]

haha Thank you very much for the awesome comment, prob one of my fav comments ever honestly, am getting much better with my editing, filming and videos so stay tuned for more to come, and feel free to check out my homemade cooking wild game playlist at the top of my channel, it has everything from rabbit, squirrel to deer and mushrooms. Thanks again Ciao!

[@DisAfricanlovesStyle]

That's a big project, was good to watch. Returning the love. From @psycho

[@paparomesoutdoors711]

Thank you, yea it is a lot of work but really rewarding in many ways, thanks for checking my channel out

[@alexfishersfamilyvlogs9533]

Keep with these family traditions!

[@paparomesoutdoors711]

Totally agree thank you

[@linklesstennessee2078]

Interesting video some good eating there PaPa

[@paparomesoutdoors711]

thanks so much appreciate that big time, yes its truly amazing

[@superxxxgondolierb5686]

God bless my son finally makin it out here in the game 😤

[@paparomesoutdoors711]

Yeaaaaa buddy!

[@JohnAmes]

Very nice great Channel

[@paparomesoutdoors711]

Thanks buddy

[@BruddahdTv]

Awesome video reminds me when I used to make smoke meat and smoke sausage👍🏽 yummy😉

[@paparomesoutdoors711]

Thanks for watching, I love smoked foods as well, I have some great smoked Brown and Lake trout in my cooking playlist, but never smoked our sausage, only brisket, ribs, roasts etc..

[@WildAboutBeingOutdoors]

Your videos never bore me, I enjoy watching every video you put out. They sure looked good. Yummy in my tummy! I'll give you my addy send a tube for me to sample buddy. 😛👍

[@paparomesoutdoors711]

Haha just saw this great comment thanks for watching

[@RalphBarton-fishing]

I would like to partake in the finished product. I bet they are really good

[@paparomesoutdoors711]

haha, yea They are truly amazing thanks for watching man.

[@ODSTBanjo]

Cool video

[@paparomesoutdoors711]

Thank you

[@drewsfoodreviews]

That looks really good I would like to try that once it’s done new to your channel left you a like

[@paparomesoutdoors711]

thank you appreciate it, Gotta get in line its a long one LOL.... thanks for checking it out.

[@fourbrothersgaming7247]

Saw you in BNO!

[@nunziociuridda]

very nice greetings :)

[@EngeleTrapping]

That was a pretty sweet video I've always liked processing my own meat you can make it to your liking and you know what went into it thanks for sharing. I've never seen anybody use salt at the end of the casings I'm going to have to try that

[@paparomesoutdoors711]

thanks so much for watching and appreciate that. yea It truly means more to me being able to do it myself, just the fact of the know how is one thing and then doing it is another, which satisfies my needs for sure. Thanks for watching again.

[@CoffeyOutdoors]

great video

[@paparomesoutdoors711]

Thanks buddy

[@spock7of961]

Enjoyed your video. Though not a fennel fan, prefer hot pepper. I didn't notice any adding of sweet pepper sauce, is that one of your secret ingredients? Also have you ever used synthetic casings for sopressata? Thanks.

[@paparomesoutdoors711]

Thanks for watching, never have tried those before only natural intestine

[@UFObuilder]

Awesome

[@paparomesoutdoors711]

Thank you 🙏🏻

[@joesmith7427]

The Sausage Maker,inc. In buffalo has everything!! Buffalo, ny

[@kicknadeadcat]

I’ve made it over 2 dozen times with frozen meat. I’ve never tasted a difference. Both were delicious.

[@paparomesoutdoors711]

always many ways to do things, but we were always taught from the older generations to use fresh meat, because of the process you can have more bacteria growth in frozen meat. appreciate you watching

[@nicksilvestro6307]

Nice job. Brings me back to my childhood, with my grandparents. They were from Calabria . I am guessing your people are from close to there .

[@paparomesoutdoors711]

Not too far off, up north a bit more, but appreciate you watching, I may do some fall videos on the wine, cheese or even how to cure and preserve sausage, how we had it as kids. Did your family ever do the jars with lard, and bay leaf?

[@J.Curtbaby]

Nice video

[@paparomesoutdoors711]

Thank you

[@InfantryOutdoors]

That is really cool Papa Romes! I made a lot of sausage but never that way. Really interesting to see the old ways still being used. Great video! Now how can I get a piece of that amazing looking sausage? Keep up the great work!

[@sosteve9113]

Agree people hardly know these days how things are made

[@paparomesoutdoors711]

thanks buddy appreciate that. Yea This is only one technique we have variety of recipes, and cheeses, wines, liquors we make keeps us on our toes. As far as the second half of your question, well the line goes down the block and around lol appreciate your support.

[@paparomesoutdoors711]

@@sosteve9113 Thanks for coming by appreciate that, yea your right truly, in the past this was kept a secret for generations, but now a days well those days are gone along with the generations that have brought it to this one, so if I dont do my part in sharing it, then we will be lost with nothing for future generations, and im not speaking meee, i mean US as an entire generation, we need to work together to keep this going which is what my channel is about to teach people what I know in the outdoors.

[@sosteve9113]

@@paparomesoutdoors711 agreed ,knowledge is everything and traditions need to be kept Its great you keeping it alive and the kiddos will remember

[@josephlavrich5186]

​@@paparomesoutdoors711

[@wparo]

funny man with the black t-shirt. good work

[@paparomesoutdoors711]

thank you

[@arthurmorgan7642]

Man with the blue short: Am I a joke to you?

[@BNSquad]

Nice video here from jamaicangirl live

[@paparomesoutdoors711]

thank you appreciate the following

[@PestControl736]

cool got you

[@paparomesoutdoors711]

thank you appreciate that

[@isobelle-hepsyjones3300]

Woah this looks so complicated u did a great job btw

[@paparomesoutdoors711]

thank you appreciate that as it was a lot of work, but rewarding in the end

[@Mrv1960]

It's very easy to do with experience. Been making Italian pork products for 40 years. Here is a tip if your going to make your own. NEVER EVER USE CURING SALTS in your meat.

[@rickbotelho9452]

Excellent...will you make a video on how you make the cheese?

[@paparomesoutdoors711]

Maybe in the future, but this season I am unable to at this moment

[@Leverguns50]

Nice job

[@paparomesoutdoors711]

thanks so much for watching

[@BrendaKline]

Great video! Best sausage is making it yourself so you know what’s going in it. Some of the store bought sausage is gross! 😱

[@paparomesoutdoors711]

Thank you for watching appreciate it, Yea you got that right any chop meats or sausage for sure, just think about every burger we eat at restaurants lol haha. Hope you enjoyed.

[@charliemagpie]

Well done boys. Vacuum packing question please What did you mean by 'cut them up'? And after vacuum packing, where do you store them? tx

[@paparomesoutdoors711]

Charlie Leopoldo thanks for watching, we cut them in half’s reason why we can see if they cured properly or spoiled and them we store them in the fridge.

[@tmwizkid]

My father always tells me how he helped his father when it came time to make soupies. Me and my father have made a couple batches for the family, would love to do it again

[@Mrv1960]

Glad you didn't use curing salts like those Mangia Cakes do. Know need to use that crap.

[@KreshnikMucllari]

If you go to charcuterie subreddit there was someone asking a question about having made salami without curing salt and he was scared to try it because of botulism and literally almost everyone was telling him to throw it away 😂 now I understand the point but you are completely ignoring this thing that’s been done for centuries and act like this is something completely new that was just discovered and you have to use curing salt 🤣

[@Mrv1960]

@@KreshnikMucllari Like I said 50 years of sausage making and all my relatives back home in Italy have never used the stuff till this day and we are alive still. You have to know what to do and that comes from experience and you don't need more chemicals in your body.

[@Leverguns50]

Interesting to me that’s kind of a lost art for the most part, but it something I would like to learn

[@paparomesoutdoors711]

Thank you appreciate it, I have more techniques that I have never heard or seen anyone do, most people would not even think is safe to eat but I was raised like that so may do more videos in the future

[@Leverguns50]

Papa Romes Outdoors yes please make more videos about this, don’t let this knowledge be lost

[@paparomesoutdoors711]

@@Leverguns50 thank you appreciate that

[@JimmyCandFriends]

Fun Stuff for sure! I could use a Pound of venison burger while your at it!

[@paparomesoutdoors711]

Jimmy hahahah a pound, whats a pound ill make ya a 2 lb burger lol. thanks for watching bud

[@JimmyCandFriends]

@@paparomesoutdoors711 Thanks The Wife makes a great Pasta sauce with it.

[@joesmith7427]

Vino !!

[@SevenisEnough]

And cheese too?!!!

[@paparomesoutdoors711]

Thank you 🙏🏻

[@TheR3B3LY3LL]

Yum Yum

[@milansas2517]

Guys one question for you if you dont mind.I like your meat grinder seen in video so will you be so kind to tell me what brand is it and what size is??Its so silent..

[@1Cast1Fish]

Lots of work, but well worth it in the end

[@paparomesoutdoors711]

totally, thank you for stopping by

[@Zork150]

What temp is it while pressing. And temp why drying

[@patrickbelongea6896]

My stepson,Enrico, also loves raw meat.

[@bobbob-vx3yv]

Very good recipe but next time no music please it really distracts in a bad way.

[@paparomesoutdoors711]

Agree thank you

[@jackiegillings6030]

great vid guys...my salami is ready after 3-4 wks...it has lost 45 per cent of its weight and the conditions are right...why do u let it hang for 2-3 months....isnt it dryed right out by then and rock hard...i dont understand....a friend from canada

[@paparomesoutdoors711]

Thank you for watching and great question, I am not sure what your process is or what your fat content is, but we are making sopressatta which is a bit larger and requires more dry time than salami if it is smaller cased. we learned over the years for ours if it is still soft they can spoil very quickly and being we keep them all year long we need all the moisture to come out of them like bakala. if any moisture stays it will turn rancid on us.

[@jackiegillings6030]

thanks guys...i meant sopressatta not salami...also when i vacumm seal it i take the casing off....my friend left the moldy casing on and it tasted moldy...thanks again guys for responding...

[@paparomesoutdoors711]

@@jackiegillings6030 good point never thought about the mold like that. Appreciate the comments it’s great to hear more people in the community

[@jackiegillings6030]

thanks guys....remember to take casing off...then vacumm seal it...@@paparomesoutdoors711

[@frankbalestri6372]

I noticed you didn’t use ant paprika and you did not measure the salt. Where do you guys live ? We make it here in Chicago.

[@paparomesoutdoors711]

Hey thanks for watching we are in NY, I thought he said the measurements we use, just the box was what we needed for that bin and some

[@paparomesoutdoors711]

Just watched it again my mistake I had to make a cut to this video and it was around that part where we talked about it.

[@frankbalestri6372]

Nice job !!!!

[@hairjurnal]

hey, you have really good content definitely sticking around, hope you visit me as well

[@paparomesoutdoors711]

Thank you 😊

[@joesmith7427]

Where are u at??

[@joolinoschannel8566]

Why do you press them?

[@paparomesoutdoors711]

Presses the air out of them and allows them to cure properly, thanks for watching

[@davesuppa9434]

3 months????? That’s way too long. 40 days 50 tops

[@paparomesoutdoors711]

Dave Suppa depends what your making sausage will be sooner, but not what we made procuitto takes anywhere up to 9 months sometimes to age we have been doing this forever and always comes out good maybe your salts are different or temps draft etc

[@davesuppa9434]

@@paparomesoutdoors711 what’s your temperature and humidity when you are drying them ?? Looking good btw

[@gerardjones7881]

howabout asking your family to type the recipe up for us, the video is too cluttered with chatter. I give up.

[@paparomesoutdoors711]

thanks for watching

[@gerardjones7881]

Incoherent.

[@paparomesoutdoors711]

Maybe try making a sentence with that word so I can understand you more clear

[@salesedumore2846]

Great video

[@paparomesoutdoors711]

Thank you appreciate that big time