Dry-cured sausage recipeCuresmith Ratio

Sopressata Romana

Name: Sopressata Romana
Yield: 1 kg batch
Cuisine: Charcuterie
Ingredients: 1 kg Pork shoulder; 250 g Back fat; 25.1 g Salt (additional); 3.1 g Cure #2; 5 g Dextrose; 0.1 g Starter culture; 20 g Water (to dissolve culture); 4 g Black pepper, ground; 4 g Chilli flakes; 33 g Red wine

Sopressata Romana is one of those sausages that shows just how effective simplicity can be. In the wider world of Italian salumi, soppressata takes many forms depending on the region, with some styles running hotter, coarser, or more heavily seasoned than others. The name itself is generally linked to the old practice of pressing the sausage, which helped give certain styles their characteristic shape. A good sopressata should look beautiful when sliced, with a clean structure, well-defined fat, and the kind of visual character that tells you immediately it has been made with care.

Introduction

What makes a good Sopressata Romana recipe different is not excess, but control. Across Italy, soppressata comes in many forms, with notable regional variation in texture, shape, and heat. The broader name is associated with pressed or compressed forms of salami, which helps explain why appearance and structure matter so much in this family of sausages.

For me, Sopressata Romana stands out because it feels more elegant than aggressive. It is a sausage where the slice should immediately tell you that the process was done well. You want good lean meat definition, clean fat distribution, and a finished texture that is firm, refined, and satisfying to cut. This is not just about flavour. It is also about visual appeal. A sausage like this should look beautiful on the board as well as taste good on the palate.

That is one of the reasons I keep coming back to it. So many dry-cured sausages rely on heavy spice, smoke, or bold fermentation character to make their point. Sopressata Romana does not need that. When it is done properly, the quality of the pork and the precision of the cure do most of the talking.

Where it comes from

Pork cut chart with the Shoulder highlighted — Pork · ShoulderSoppressata is made from pork shoulder and back fat, pressed as it dries to give the salami its characteristic flattened shape.

Rome, Lazio

Before you begin

Purpose and scope

The recipes published on The Curesmith are intended for educational and informational purposes only. Meat curing, fermentation and smoking involve processes that, if carried out incorrectly, can result in products that are unsafe to eat. By using any recipe on this website you acknowledge that you do so entirely at your own risk, and you agree that The Curesmith and its authors cannot be held liable for any outcome arising from its use.

Limitation of liability

The Curesmith and its authors accept no responsibility or liability for any illness, injury, loss or damage arising from the use of these recipes, including but not limited to illness caused by improperly cured, handled or cooked meat products, errors in measurement or technique, equipment failure, or deviation from the stated method or quantities.

Nitrite and cure safety

Meat curing involves the use of nitrite salts, which must be measured accurately and used strictly according to the quantities specified. Nitrite in excessive quantities is toxic. Please ensure you understand the following before proceeding:

Always use a calibrated digital scale accurate to at least one gram. For smaller batches, a scale accurate to 0.1g is strongly recommended.
Never exceed the stated cure amounts. Never substitute cure types without recalculating.
Store all curing salts clearly labelled, separately from regular salt, and out of reach of children.
Different cure products have different nitrite concentrations. Always check your manufacturer's label and adjust quantities accordingly.

Food hygiene and cross-contamination

Raw and cured meat products must be stored, handled and prepared in a clean environment using food-safe equipment. Hands, surfaces, tools and containers must be thoroughly cleaned and where appropriate sanitised before use. Cross-contamination between raw meat and ready-to-eat products must be avoided at all times.

Temperature control

Temperature control is critical throughout all curing and smoking processes. Inadequate temperature management can allow the growth of dangerous pathogens including Clostridium botulinum, Listeria monocytogenes, Salmonella and E. coli. A reliable refrigerator thermometer and a calibrated probe thermometer are essential pieces of equipment for anyone producing cured or smoked meat at home.

Uncooked cured products

Whole muscle products that are eaten without cooking, such as air-dried bresaola, coppa or prosciutto, must reach their target weight loss before consumption. Products that have not been cured and dried to the correct specification may not be safe to eat uncooked. Pancetta and guanciale cured to less than 38% weight loss must not be consumed uncooked.

Bacon and other uncooked cured products

Bacon and other uncooked cured products must be cooked thoroughly before eating. Cold smoking adds flavour and colour but does not cook the product. A cold-smoked bacon or sausage remains a raw product and must reach a safe internal temperature before it is safe to consume. For pork and beef this is 72°C / 162°F. For poultry this is 74°C / 165°F.

When in doubt, seek professional guidance

If you are unsure about any aspect of the curing, smoking or fermentation process, we strongly encourage you to seek formal training or guidance from a qualified food safety professional before proceeding. The information on this website is not a substitute for proper food safety education and training.

Commercial production

These recipes are produced for home and small-scale producers. They are not intended for commercial food production. Commercial meat processing is subject to regulatory requirements that vary by country and jurisdiction. If you intend to produce cured or smoked products for sale, you must ensure full compliance with all applicable food safety regulations in your region.

The recipe

StyleFermented dry-cured

CureCure #2

CultureFlora Italia LC

Min. weight loss38%

Ingredients

Pork shouldergAdjust to
scale the recipe

Meat & fat
Pork shoulder	Reference	1000 g
Back fat	25% of pork shoulder	250 g
Cure, salt & sugar
Salt (additional)	2%	25 g
Cure #2 is about 94% salt. This additional salt brings the total to the 2.25% target.
Cure #2	for 156 ppm	3.1 g
Dextrose	0.4%	5.0 g
Feeds the starter culture. If substituting sugar, use 60%: 3.0 g
Starter culture
Starter culture	0.13 g per kg meat	0.1 g
I prefer Flora Italia LC, but you can use your preferred starter culture. No precision scale? Use 1.0 g - you cannot meaningfully overdose a starter culture. Dissolve before mixing in.
Water (to dissolve culture)	20 ml per kg meat	20 g
Aromatics & seasoning
Black pepper, ground	0.3%	4.0 g
Chilli flakes	0.3%	4.0 g
Red wine	2.65%	35 g
Use a dry, robust red wine. Chill to below 4 C before use and add to the farce last, after all other ingredients are incorporated. Weigh the wine, do not measure by volume.

Nitrite safety check

Nitrite (NO₂)

156.0ppm

Nitrate (NO₃)

99.8ppm

Nitrite level156.0 / 200 ppm max

0156 ppm200 ppm

Safe

Within safe limits. Effective for pathogen control and colour development.

Curing timeline

Ferment0.5-1 at 22-26 C (72 to 79 F), 85-90% RH

Target pH4.8 to 5.3

Dry12-14 C (54 to 57 F), 73-75% RH

Minimum weight loss38% before eating

Target weight loss40%

Method

Chill everything thoroughly. Place the pork shoulder in the freezer for 30 minutes before grinding. Freeze the back fat until very hard, ideally just below freezing. Cold fat is essential to prevent smearing and ensure the characteristic visible marbling of Sopressata.

Grind the pork. Pass the pork shoulder through a 6 mm plate. Keep refrigerated between steps.

Grind the fat. Divide the back fat into two equal portions. Pass one half through a 6 mm plate and the other through a 10 mm plate. The combination of fine and coarse fat creates the characteristic uneven marbling of Sopressata Romana. Keep the fat as cold as possible throughout. Set aside and refrigerate.

Prepare the seasoning mix. Combine the salt, dextrose, ground black pepper and chilli flakes. Mix thoroughly to ensure even distribution before adding to the meat. Hold off on adding the Cure #2 (or Salvianda) if you are going to do the taste test described in step 6a below.

Dissolve the starter culture. Mix the Flora Italia LC into cold distilled water and set aside. This ensures even distribution throughout the farce.

Mix the farce. Combine the ground pork with the seasoning blend and cure (only if you are not doing a taste test, see step 6a below) and work it in until evenly seasoned and slightly tacky. Add the dissolved culture (only if not doing a taste test, see step 6a below) and mix through. Gently fold in the ground fat, do not overmix or the fat will smear. Finally add the chilled red wine and mix until just incorporated. To test that sufficient myosin extraction has taken place, roll a small amount of farce into a ball and press it firmly to your palm. Turn your palm face down, the farce should cling without falling for at least 20 seconds. This confirms proper protein extraction, which ensures the finished sausage will be firm and hold together cleanly when the target weight loss is reached. If it falls, continue mixing and test again.

Taste test (recommended). Do this before stuffing and before adding the Cure #2 (or Salvianda) and starter culture. Take a golf ball-sized sample of the seasoned farce and poach it gently in hot water until cooked through. Allow to cool completely, then taste. This gives you a clear picture of the flavour profile before committing to the full drying process. Adjust your seasoning if needed. Once you are satisfied, add the Cure #2 (or Salvianda) and starter culture to the remaining farce and mix thoroughly for at least another minute before stuffing.

Stuff the casings. Stuff into beef middle casings (50-60 mm) firmly, avoiding air pockets. Tie off at 20-25 cm lengths. Prick any visible air pockets with a sterile pin.

Apply surface mould (optional but recommended). Immediately after stuffing, mist or dip the casings with a diluted Mold 600 (Penicillium nalgiovense) solution, prepared per the manufacturer's instructions. Surface mould regulates moisture loss, protects the casing and contributes to the characteristic white bloom and complex flavour of a traditional Sopressata.

Fermentation phase. Hang at 22-26 C (72 to 79 F) and 85-90% relative humidity for 12-24 hours. Monitor pH with a calibrated meter and transfer to pressing once pH 5.3 is confirmed.

Pressing phase. Once fermentation is complete, press the sausages between two clean boards weighted with a heavy object. Press for 24-48 hours at refrigerator temperature (2-4 C (36 to 39 F)). This flattens the sausage into the characteristic oval cross-section of Sopressata and encourages even moisture distribution. Turn and re-press after 12 hours.

Drying phase. Transfer to a drying chamber at 12-14 C (54 to 57 F) and 73-75% relative humidity. The beef middle casing and higher fat content mean drying is slower than thinner sausages. Begin checking weight loss from week 3.

Monitor weight loss. Weigh the sausages weekly from the start of drying. Record the pre-drying (green) weight so you can track percentage loss accurately. The sausage is ready when it has reached 40% weight loss.

Key tipsKeep everything cold throughout. Frozen fat is non-negotiable for visible marbling. Fold the fat in gently at the end to avoid smearing. Add the red wine last and chilled. Press firmly and evenly, even pressure produces the best cross-section. Begin checking weight from week 3.

ImportantSopressata Romana is eaten uncooked and is safe only once it has reached at least 38% weight loss, with 40% as the target. The higher fat content requires greater moisture loss to reach a safe water activity. Never taste or eat it before the minimum weight loss is confirmed by weighing against the recorded green weight.

Recipe by The Curesmith — thecuresmith.com

Health & Safety Disclaimer