Soppressatta With Herbs

23. January 2008 Pickles + Preserves, Pork 1

It really can’t get more decadent than this: one of my favorite sausages happily marinating in the finest olive oil and fresh herbs. Well, okay, add foie gras and you’re really set. But this is so easy; requires only a week of preserving and you have yourself about two weeks’ worth of appetizers.

a chunk of good quality soppressatta, sliced thinly
2 sprigs of thyme
3 sprigs of rosemary
10 juniper berries
1 garlic clove, crushed
1 bay leaf
olive oil
baguette, to serve

1. Place and arrange the soppressatta slices in a pickling jar with herbs and spices. Pour in olive oil to cover. Seal tightly and store in the fridge for at least a week.
2. When ready to eat, scoop out a serving or two onto a plate and microwave for 15 seconds, or enough to melt the olive oil. Serve with toasted baguette and a nice glass of red wine.

Related post/s:
You owe it to yourself to have a copy of Pork & Sons
Odd cuts and guts cooking, Filipino style

1 thought on “Soppressatta With Herbs”

  • 1
    avisualperson on February 19, 2008

    I was wondering where I saw this! made this recipe from memory (well, it ain’t that hard) after thinking I had seen this somewhere else. my mistake? using cheaper olive oil and also a mix of fresh and dried herbs (what can I say? I was prepping this in my office). added a ton of chili flakes though. but after about 3 days, the flavor unfortunately wasn’t getting deep so I kept it for a few more days, took it to a superbowl party, removed the oil and used it to drizzle over cubed potatoes and roasted those for about 45 minutes and then dumped the salumi back over the potatoes, and threw the whole pan into the oven for about 10 minutes. sorta like a meaty papas bravas I think, and went over well w/ the giants-rooting crowd.

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