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Soppressata
Book Information
Charcuterie
Page: 186
Ingredients
Bactoferm F-RM-52
Dextrose
Distilled Water
Garlic
Hog Middle or Hog Casings
Hot Red Pepper Flakes
Insta Cure #2 or DQ Curing Salt #2
Nonfat Dry Milk Powder
Pinot Bianco or Dry White Wine
Pork Back Fat
Pork Shoulder
White Pepper
Tags
Dry-Cured Meat