What is Soupies?
The Soupie ™ is an Italian styled, dry cured meat with roots going back to a small village in Italy called Isca. When immigrants came to the United States from Italy seeking jobs in the coal mines, they brought recipes of cured goods that would have a long shelf life and be a portable snack in the mines.
What are Soupies made of?
Soupy — occasionally spelled zuppi, suppi or soupie — is made of ground pork butts, salt, black pepper, cayenne pepper and paprika. Early on, the Calabrese raised their own vegetables and hogs, and every winter they made what came to be known as soupy.
What is Soupie meat?
A soupie is a pork product that was popular in the coal mining days, but that doesn’t explain much. “Our soupie is stuffed in collagen casings and then the meat is cured with salt and other spices,” Kanowicz explained. After that, the soupie is hung for about eight weeks and put in olive oil.
What is Sopressata made out of?
pork cuts
Typically, soppressata is made with coarsely ground lean pork cuts like the shoulder, loin, and/or ham scraps. Some producers and regions will use fattier meat and less desirable cuts. Salt, peppercorns, chile peppers, cinnamon, and rosemary are typical soppressata seasonings.
How do you hang a Sopressata?
Fermentation should last 12 hours in 85F temperature and 90-95% humidity. A large water cooler works well as a homemade fermentation chamber. Hang the sopressata inside and cover the top with plastic wrap with only a small area open for circulation.
What is Ri soupy?
Soppressata (or “soupy”) is one of a slew of cured meats that you can find in many gourmet grocery stores. Cousins with salame, prosciutto, mortadella and capicola, soupy nonetheless has a flavor, style, and—especially in Rhode Island—a distinctive tradition.
What is Rhode Island soupy?
Is soupy and Sopressata the same?
Soupy is a nickname for soppressata, a cured meat specific to Calabria and a signature food of Westerly, which has become the world capital of soupy, even though there are many native Rhode Islanders from other parts of the state who have never heard of it.
Is Sopressata soupy?
Our Soupy is World-Famous!
Available in sweet, mild, hot, and “triple hot”, it is sure to please, delivered to your door. Our awesome soupy is often imitated, but can never be duplicated.
How do you eat Sopressata?
Spicy soppressata is phenomenal on a pizza or eaten with focaccia. If you put it in a sandwich, you won’t be wrong. And for the best party experience, you need to put it on your charcuterie board, with different semi-aged or semi-soft cheeses and crackers. You can always eat it alone or put it in pasta.
What is the white in Sopressata?
That dusty stuff is a natural, edible mold similar to those found on aged soft cheeses. Its called Penicillium, and we inoculate our salami with it to help the aging process. The mold acts as a natural barrier to protect the salami from any competing mold or bacteria growth during the drying process.
How long should you press sopressata?
Because of how it is made, this variation owns a distinctive oblong shape, because of the way it is made. Where sopressa is pressed by hand, sopressata is pressed between two sheets of linen with the weight of wooden planks and stones on top. This pressing takes about one week.
What is Gabagool Italian meat?
Capicola, which SBS describes as a “moist and tender” cured meat made from the neck of a pig, is a delicious addition to charcuterie platters and antipasto, and is often served alongside other Italian meats such as prosciutto and salami.
Where can I buy Soupies?
No one does Soupie like SOUPIE BROTHERS. Cure Your Curiousity at www.soupiebrothers.com, you can also purchase at one of our local retailers Crest Haven, Masser’s, WandS Distrubutors, and Davies Market.
Is soupy the same as soppressata?
What part of the pig is soppressata?
Soppressata is made from prime cuts of the pig that include the thigh and shoulder (pork butt). While other versions, like those from the Tuscan region, make soppressata de Toscana which comes from all the leftover pieces of the pig including the head and tongue.
What is dried Italian sausage called?
Soppressata is an Italian dry salami. Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, and Calabria, and a very different uncured salame, made in Tuscany and Liguria.
Do you peel the skin off Sopressata?
Serving and storage tips: Salami is often served with the peel left on. However, the peel can be difficult to chew or tasteless so you may prefer removing it.
Can I eat soppressata raw?
Magliocco, for example, is particularly suitable to accompany this product thanks to its balanced acidity which makes it excellent with game, meat or cold cuts. It can be enjoyed alone, with slices of home-made bread or with fresh or cooked vegetables.
Why is my salami GREY?
Salami Color
Salami is known for its red color, so it’s quite noticeable when its color changes – and it could be a sign that the salami has gone bad. For example, if you notice any black fuzz or mold, discard the salami. If its edges turn a brown or gray color, toss it.
Is it OK to eat salami skin?
We do recommend removing the casing before consuming, however, the casing is safe to eat.
What is the difference between Sopressata and Sopressata?
Volpi® Sopressata is a coarsely ground, mildly flavored salame spiced with black pepper, garlic and sea salt that is also available as Spicy Sopressata, spiced with hot red pepper flakes. Sopressa or Sopressa Veneta are larger format versions of Sopressata salame but use the same signature spice blend.
What is a goomba in Italian slang?
informal : a close friend or associate. used especially among Italian-American men.
What is a Goomah in Italian?
goomah (plural goomahs) (Italian-American slang) A mistress. (slang) The mistress of a Mafioso.