While waiting for my cuttings to root, I made some Soppresata.

Nice Vito!  love the stuff! I make wine but not that, I have to go to Arthur Ave in the Bronx for that

I just bought some at the store. Its one of my favorites! So many talented people on these forums!

Vito I said it last year and I am going to say it again your an artist I wish I knew how to do that it takes allot of talent Enjoy! 

Looks yummy!

I remember from last winter you made this. You should sell this stuff. Lol. . Always makes me think of my Nana. She made this in her basement along with salt cured ham salami and other good stuff. You

Does anyone have cuttings for a soppressata tree?

Better not disclose your location.

Love the humidity controlled environment. Some good looking work you have there Vito.

Thank you all for the kind comments, it's a labor of love.
Vito

Those are beautiful vito, i saw this post late last night while laying in bed and it got me REALLY hungry. I wanted to go to the salumeria near me, but it was too late. How much work is involved, i'm sure its a huge process.

Hi Vito,
I had the pleasure of eating your prepared meat at one of the fig outings
All I can say is, "Guardate fantastico e molto gustoso".
Thanks for sharing
Lou

@ Matt.with about five hundred dollars worth of equipment you can make it, it would be a great way to spend the winter, waiting for the cuttings to root.

@ Lou. Tante grazzi. I hope my Italian spelling is correct?

@Richie. I also got 2 pork legs coming next week for Prosciutto.

@ Peter.Arthur av is a nice place to spend an afternoon,I wish I lived closer, I would like to go once a week.

Dale, all my fig friends are welcome. Peter you bring the wine

Pino. Thank you for your nice comments, I'm a traditional guy and I don't have anybody to pass it on, the new generation doesn't want to bother with it, they rather go to the store to buy it, they don't realize that some day Arthur Av and Bensonhurst won't be there.

That makes me hungry! I made deer jerky this winter and have already ate it all.Wish i could try some of your produce.

Vito, you are without doubt a master at making soppressata! 

Haven't seen anything this delicous since my late Uncle Sam. 
His soppressata, prosciouto and wine were perfect and complemented each other perfectly. 

Great to see a fellow fig lover also preserve some great Italian traditions. 

Looking good! We just hung the prosciutto tonight.

Pictures? Do you have a controlled environment for the prosciutto or do you just hang it in the basement?

We hang it in the garage until it gets warmer out then around May/June they go into the basement where its still cool. At that point they are almost done.
Here they are in the basement under salt

Hi Vito nice job on the supressata

71 GTO nice prosciutto

now can you guys put some cuttings inside the supressata and the prosciutto and send them to me

Thank you in advance

All this good stuff is making me hungry!!! And, it all goes good with figs!

What Italians do in the winter... :)

 

Hi Dominic.
That looks awesome, I'm so glad to see our tradition been carried on.

Marcus, the prosciutto looks great, do you cure it without the skin?

Luzzu, come on over when it's cured and we can eat some together. ( you bring the wine)

Vito

Hi Vito! they have a full skin.

Nice work Vito!