Name: Sopressata Salami
Prep time: 24 h
Total time: 24 h
Yield: 8-10 servings
Ingredients: 2⅕ lbs (1 kg) whole tenderloin; 2⅕ lbs (1 kg) pork belly, skin removed; 1 tsp black peppercorns; 1 tsp fennel seeds; 1 tsp paprika; 1 tsp garlic powder; 1 tsp kosher salt; ½ tsp crushed red pepper flakes; ¼ tsp curing salt; Hog casings

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