My Italian godfather makes soppressada (or supersata) in his basement every fall. Being that he lives in North East Pennsylvania, he’s been experimenting with venison this past season.
They say 3oz. of that shit will take 3 years off your life. I mean it is some salty, hard salami-like, fatty stuff. They coarsely press the super, so it’s a lot rougher and more chewy than most salamis. And that it’s made with pork fat and venison, it has a gamier taste than any other super I’ve ever had.
A few slices and a piece of dry cheese along with a glass of wine have been said to be a great Tuscan summer meal. What do I know about Tuscany? Nay’than. I do know this stuff is good and needed to be mixed in a cheesesteak though.
I’ll let the pictures do the talking. The ingredients are pretty simple; steak um, prosciutto, supersata, onions, mushrooms, and some crazy cheese sauce, an egg, and a prayer.