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- Fri Jun 28, 2019 00:06
- Forum: Dry Cured Meats and Sausages
- Topic: Salami done too fast?
- Replies: 8
- Views: 10843
Re: Salami done too fast?
Hi there, My family are from Calabria, the birth place of Soppressata. There have been times where salsiccia and soppressata have prematurely began to form a hard skin meaning that the outside dries while the inside becomes hollow. Soppressata is named so because it is pressed under weight for a tim...