Every year Chicago police officer Frank Balestri hangs more than a quarter ton of homemade soppressata in his garage. And he’s not the only one. The Italian-American tradition of family-style home “supersod” stuffing sessions may be a “dying art,” as he says, but last year his third annual Soppressata Contest attracted 35 contestants entering their own spicy, southern Italian cured sausages. Based on early feedback he expects some 75 entries in this year’s event, which he holds in September to kick off the late fall and early winter soppressata season.
The contest is a mere month away—Sunday September 26. Doors open at 3 PM and the judging begins at 4 PM at Park Place of Countryside Banquet Hall, 6240 Joliet Rd., Countryside. To enter, contestants—competing for three Golden Pig trophies—simply show up with one presliced soppressata. After judging they’re offered to the crowd.