This batch of Sopressata does not look like the others, in that there are light splotches of green and blue on the bloom. This has been confirmed as Penicillium roqueforti and is perfectly safe to consume, has no off flavors, and is responsible for other great foods in this world, such as blue cheese. You can get rid of it by either peeling the casing off the salami or by rubbing the salami with a vinegar soaked paper towel. I'm sorry for the deviation in looks, but to repeat: It is perfectly safe and delicious.
Ships Monday and Tuesday of each week
Sopressata is the most well known of the Italian salamis and the most likely to be revered, even to the uninitiated. It is perfectly seasoned and salted and pairs well with just about any other meat and cheese combination. The pepper is there but not overpowering. I have received feedback on this salami from a Cretan who exclaimed: "Finally you young people are bringing flavor to American cuisine!" She went on and on, telling me how she hasn't had anything like this in the US since she arrived 30 years ago.This salami is the hardest and the driest of the trio, as it has aged a bit longer. Slice thinly.
Note: the coriander in this recipe is not detectable, as it blends beautifully with the other ingredients. This is coming from someone who can't stand cilantro.
Ingredients: Non-GMO pork, sea salt, red wine vinegar, dextrose, white pepper, black pepper, coriander, dried milk powder, sodium ascorbate, fermentation starter culture, celery powder, natural pork casing.
HogTree's salamis are made from whole muscles of non-gmo heritage pigs. The small-batch process of artisan curing is performed by friends over at MeatCrafters in Hyattesville, MD. Any white or light green/blue bloom on the outside of the salami is a product of the curing process and safe to eat. However, you can get rid of it by either peeling the casing off the salami or by rubbing the salami with a vinegar soaked paper towel.
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. Cutting the Salami very thin will make the peel easier to eat. Salami can be stored in the freezer for up to 2 years and in the refrigerator for 6 months.
Proceeds from these salamis go towards establishing the HogTree repository of rare tree crops genetics. Promo Code REPOSITORY for free shipping on 2 salamis or more.