Babette's Table Spicy Sopressata
Erika learned her craft in the Gascony region of France where her mentors taught her classic techniques for curing meat. It all starts from using carefully chosen cuts of local meat and adding back just enough fat to make the flavors come alive in slow curing. This old world craft doesn’t require many bells and whistles to achieve amazing flavor.
For her Spicy Sopressata, she mixes a hit of red pepper flakes in with a garlic and other spices, producing just the right amount of kick without being too hot to handle.
Erika learned her craft in the Gascony region of France where her mentors taught her classic techniques for curing meat. It all starts from using carefully chosen cuts of local meat and adding back just enough fat to make the flavors come alive in slow curing. This old world craft doesn’t require many bells and whistles to achieve amazing flavor.
For her Spicy Sopressata, she mixes a hit of red pepper flakes in with a garlic and other spices, producing just the right amount of kick without being too hot to handle.
Erika learned her craft in the Gascony region of France where her mentors taught her classic techniques for curing meat. It all starts from using carefully chosen cuts of local meat and adding back just enough fat to make the flavors come alive in slow curing. This old world craft doesn’t require many bells and whistles to achieve amazing flavor.
For her Spicy Sopressata, she mixes a hit of red pepper flakes in with a garlic and other spices, producing just the right amount of kick without being too hot to handle.
