This is Joe Trotta’s root cellar. There is wine, two kinds of bacon, cured sausage, and soppressata.

After butchering and cleaning, the hog is processed into cuts of meat. This is a jowel of the hog. It was later salted, smoked and cured.

Part of the hog goes towards fresh sausages. We use natural casings made from intestines.

This meat is being salted before smoking and curing.

This is the soppressata being “warm cured” before going into the “cold curing” area. Later it will be pressed to remove all the air pockets.

This is how to hang salami.

This is how the soppressata looks after hanging and pressing.

Making charcuterie is a lot of work. My Italian friends have taught me the importance of enjoying the work!

It’s exciting to see the cellar full of delicious food!