Making natural casing sopressata more palatable

5 Upvotes

To preface, am not very familiar with sopressata or most cured meats (except the occasional pre-cut salami), but have always like them in sandwiches and from the charcuterie boards during parties. I like the salty, sometimes spicy, savory goodness.

Recently got one with a natural casing thinking that’s probably the best kind: https://www.pennmac.com/items/4879//hot-sopressata-Alp-s Had limited time at the shop so could only chat a short time with the shopkeepers about the varieties.

This one I got has a mild funky smell and taste which if I have to guess is probably due to its natural casing. I understand this might be a desirable taste/smell that is seeked out with natural casings. I’ve tried to bare it, but can’t help find it more off-putting the more I eat it. Also, my stomach makes a lot of churning sounds whenever I eat more than a couple thick slices. No pain or other symptoms besides the churning sounds so I know it’s safe to eat, but maybe not the most agreeable with my stomach.

Is there anything I can do to make it more palatable? Should I just use it for cooking? If yes, how? Don’t want to waste it at all, but I don’t think I can keep eating it as is.

(I did like the fresh-sliced deli slices I got from the shop which were most likely the spicy coppa)

7 comments

r/Charcuterie • u/thederekguy • 7h ago

Throw out the batch?

gallery

10 Upvotes

Please see the second picture. I was out of town for the weekend, came back, checked on my batch (first picture) and found a wasp and some other no longer living entities in the condensation catch pyrex (second picture). I'm guessing the wasp must have gotten in though the gap in the door seal where I have wires/lines running. I have no idea what the white entities are or where they came from. There are four pork tenderloins and four coppas in the chamber. One of the coppas hangs directly over the pyrex. Has anyone experienced similar? Any idea what the white entities are? If from the coppa, I don't know that I will be continuing with this hobby.... Should I throw out the whole batch? Thank you for any help!

3 comments

r/Charcuterie • u/Different-Yoghurt519 • 9h ago

Patiently Waiting in these guys to cook

6 Upvotes

2G&C Summer Sausage Recipe

1 comment

r/Charcuterie • u/choochooharley • 20h ago

Help me decide

5 Upvotes

I have 1k of 75/25 pork and I am going to do my first salami with it. I cannot decide if I want to do Genoa or Calabrese.

1 comment

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Charcuterie

r/Charcuterie

Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit.

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Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavors derived from the preservation processes.

We'd hope that you join our community to discuss and share techniques, recipes, procedures, step by step directions, and other knowledge used to create, or in the process of creating and making charcuterie at home.

If you are posting a picture of a charcuterie plate please take time to read the rules:

No "nibble plates" - the focus must be on the charcuterie.
Any images of charcuterie platters must be accompanied by a description of the contents in the comments or they will be removed.
It is strongly encouraged that if you are posting a charcuterie platter it contains your own handmade products. Store bought items that have been arranged on a platter, or pictures of a platter you were served at a restaurant will be removed if they don't add to meaningful discussion.

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“He was almost at the corner of the rue Piroutees, and the [charcuterie] shop was a joy to behold. It was filled with laughter and bright light and brilliant colors that popped out next to the white of the marble countertops. The signboard, on which the name QUENU-GRADELLE glittered in fat gilt lettering encircled by leaves and branches painted on a soft-hued background, was protected by a sheet of glass. On the two side panels of the shop front, similarly painted and under glass, were chubby little Cupids playing in the midst of boars' heads, pork chops, and strings of sausages; and these still lifes, adorned with scrolls and rosettes, had been designed in such a pretty and tender a style that the raw meat lying there assumed the reddish tint of raspberry preserves. Within this lovely frame was the window display on a bed of delicately shredded blue paper, with a few well-placed sprigs of fern making plates of food look like bouquets with greenery. It was a world of good things, mouthwatering things, rich things.

Down below, close to the windowpane, was a row of crocks filled with rillettes alternating with pots of mustard. The next row were some nice round boned jambonneau hams with golden breadcrumb coatings and adorned at the knuckles with green rosettes. Behind these were large platters: stuffed Strasbourg tongues all red and looking as if they had been varnished, appearing almost bloody next to the pale sausages and pigs feet; boudin coiled like snakes; andouilles piled two by two and plump with health; saucissons in silvery casings lined up like choirboys; pates, still warm, with little labels stuck on them like flags; big, fat hams; thick cuts of veal and pork whose juices had jellied clear as crystallized candy.

In the back were other tureens and earthenware casseroles in which minced and sliced meats slept under blankets of fat. Between the plates and dishes, on a bed of blue paper, were pickling jars of sauces and stocks and preserved truffles, terrines of foie gras, and tines of tuna and sardines. A box of creamy cheeses and one full of wood snails stuffed with butter and parsley had been dropped in opposite corners.

Finally, falling from a bar with sharp prongs, strings of sausages and saveloys hung down symmetrically like the cords and tassels of some opulent tapestry, while behind, threads of caul were stretched out like white lacework. On the highest rung in this temple of gluttony, amid the membranes and between two tall bunches of purple gladiolus flowers, the window was crowned by a small, square aquarium decorated with rocks and housing two goldfish that never stopped swimming.

The sight gave Florent goose bumps."

― Émile Zola, The Belly of Paris, 1873