The Sodfather Abides

Chicago cop Frank Balestri keeps the old-world custom of making soppressata—"supersod"—alive.

by Mike Sula



The Sunday before Christmas, Frank "The Sodfather" Balestri deftly scattered fistfuls of fennel powder, crushed red pepper, cayenne, paprika, salt, and Calabrian chile paste over 50 pounds of raw, coarsely ground pork butt and some sirloin. He splashed it with wine, then he and a pair of old pals, Ron Ranola and Phil Speciale, plunged their hands into the cold meat, kneading the spices into it and plucking out chunks of white fat.…

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Source: http://www.chicagoreader.com/chicago/frank-balestri-the-sodfather-soppressata-making/Content?oid=3016212

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