Pepperoni
Mark Bronkalla The overall process for making the Pepperoni is nearly identical to that of the Soppressata, except that it does not need to be pressed. Pepperoni (started 12/24/20) ~8-10 lbs Pork…
fermented meats
Soppressata
Soppressata is a mildly spicy dry cured italian pork sausage. It is seemingly one of the more common starting points for dry cured / fermented sausages. Batch 1 was started…