Or “soupy” for short, if you don’t know, is a type of italian salami.  You can buy it in some stores, but you have not experienced soupy as it was meant to be unless you are are from an old Italian family who knows the secrets to making it, or unless you happen to know someone who was raised in an Italian community and was given the secrets.  We have such a friend.  Most Italians guard the secret closely.  Our friend is Irish, but his identity will have to remain secret for his safety.  We made these from fresh pork from our own herd, using mostly our own natural casings.

We ran out of casings so we had to buy some from a local meat counter, and they look so good that I expect no loss of quality.  This first batch hanging here is “hot” soppresata.  We will be processing a couple more hogs over the next week or two and we are also going to be making a sweet version.  The smaller links should be ready some time in January.  The larger links (about 3 times the size of the smaller) should be ready by easter.  And man, I don’t know how we will be able to watch them hang that long without being able to grab a bottle of wine, a loaf of bread and a picnic basket.  I will be adding a lock to the cellar door soon though.