FEBRUARY Soppressata (kind of salami) 7.5 kg of minced lean pork meat, some cubes of lard, 280 g of salt, 150 g of hot chilli, 2 glasses of red wine, a big handful of black pepper. Mix well all the ingredients and make into sausages in big bowels. Tie the salamis up and hang them up for two days to dry. The third day, in the evening, put them on the table, load them with a plank and some weights; in the morning hang them up again all day long till the evening, then repeat what you did the evening before (and so on for 5-6 days). Afterwards salamis will be hanging.