Sopressata

Yow! Did you see the Trib article about the South Side Italian-American families making bulk homemade sopressatta sausage? I'd try it, but they hang and cure it in their basements -- and my basement is finished (and I sleep there). Hmm . . . although sleeping with the sausages does have a nice appeal, but then the dog would probably go ballistic.

For about a year, until last November, I found myself in Skokie every couple of weeks, where I stopped regularly at a wine/food shop near Old Orchard Mall (damn if I can remember the name) for great imported cheeses, sopressata, and serrano ham. Alas, that's kind of out of my beaten path these days. Does anyone know of sopressata sources on the North Side/NW side?

Cheers,
Wade

waderoberts wrote: Does anyone know of sopressata sources on the North Side/NW side?

Riviera
3220 N. Harlem
(just north of Belmont, west side of street, parking on side)

Sopressata is a Calabrian specialty and the proprietor, Carmelo Pugliese, is a native Calabrian. They make a fine array of pork products and have an all around excellent salumeria/Italian grocery.

Antonius

Not quite North, but if you hit Riviera, it might be worth driving south to 16th St to go to Freddy's in Cicero: homemade sopressata, capiccola and prosciutto - along with some terrific imported cheeses, etc...

1600 S 61st St Cicero, IL

Riviera's sopressata is delectable, and available in both hot and mild (go for the hot!). You gotta ask specifically for the homemade stuff, however, and it usually helps to ask Carmelo, since some of the younger gents behind the counter don't always know where to find it, or that it's available. It's not kept in the deli cases but somewhere in the back.

Hattyn,

Yep. That's it! On Gross Point Road just South of Old Orchard Road. Very friendly place, with samples.

To all so far: Thanks for the tips.

Cheers,
Wade

I had business in Lake County today, so I took a short detour on the way back to the city. Schafer's Serrano ham and sopressata (look for the peppercorns).

Cheers,
Wade

Hey all,
I just got back from Spain and was seeking out serrano ham for use in a croquette recipe. Schaeffer's Wine and Spirits in Skokie carries this ham, among others.

I regularly buy soppresata at Caputo's fresh markets.

Usually the Harlem and Grand location, but also on Oakton just west of Lee in Des Plaines

Joe Caputo and Sons
959 E. Oakton
Des Plaines, IL 60018
Tel: (847) 827-6700

Caputo's Fresh Market
2560 North Harlem Ave
Elmwood Park, Ilinois 60707
Phone # 708-453-0155


ps. Googling for the address I found Caputo's Wikipedia entry Interesting, I thought...

Since moving to Montreal I've gotten hooked on mortadella. Anyone have any links [so to say] to esp. good producers of this delectable??

Geo

PS, here's anice page:

http://www.hot-dog.org/facts/hd_sausage_glossary.htm

The Parmacotto brand of mort is my favorite available in the US. Most good delis here have it.

As for sopressata, my favorite just about anywhere is Riviera's hot. I picked up a few in Manhattan, which were very nice, but not quite up to the Riv's (I know, Rabbi, there are better places to buy supersod in NYC).

Bari has a serviceable dry sopressata from "St. Louis" (all I could get from the owner). If it's from Volpi, it is better than what is more widely available in groceries.

Not sure if Molinari, from SF, makes one. If they do, I would expect for it to be excellent.

My Sonoma County eating buddy reminds me that I have swooned more than once over mortadella from:

http://www.dietzandwatson.net/

I *think* he gets it at his Costco in Santa Rosa, of all places.

The spicing is very vibrant, and the texture is superb.

Can't believe I forgot to mention it earlier.... : (

Geo

Anyone ever attend any of the prior Contests?
I remember reading about homemade Soppresatta in The Chicago Reader- maybe an article Mike Sula wrote?
And, earlier this week- while eating @ Northern City on 31st /Emerald- saw a sign in a window advertising this years
Contest.

"It's official Frank Balestri's 6th Annual Soppressatta Contest.
Sunday April 7th 2013 bring your prize winning Sod to enter.
Parkplace of Countryside Banquets (708-588-1756). Spread the word !!!!"

from http://www.sopressata.org/
http://www.sopressata.org/img/content/contest2013.jpg

Freddie's in Cicero makes a very tasty spicy Soppresatta.
Anyone else make their own?
Or have a personal favorite
place that does?

I have not been, but will be a judge this year. I've heard both from Mike Sula and Jim Graziano, who have been judges, its a terrific event. Frank TheSodfather Balestri has an active Facebook page where he posts contest information.

Soppressata Contest slated for early April , Michell Eloy. Tribune

The Sodfather Abides, Mike Sula. Reader

Freddy's is also my go-to. Publican Quality Meats also seems to have their very good house-cured version regularly. Worth exploring in the city (not sure of current stock) could also be Butcher & Larder and Panozzo's, in addition to the others mentioned above.

Bari has great sopressata

If you are wanting to cure some in your home and nervous about having it out, a lot of people are repurposing wine fridges into curing chambers. You see them on craigslist pretty regularly.

I have had good luck with my wine fridge and a pan filled with rock salt and water to maintain humidity. There are some more technical hacks using thermostats and mini humidifiers but this seems to keep the temp and humidity right where it needs to be.