Every February my wife's 80+ year old uncle makes his own hot Sopressata. He actually makes hot and hotter instead of hot and sweet. I don't know of anybody who has ever had it who has not said it was by far the best they have ever tasted. There was a problem with the weather last year (he dries it in an outdoor shed and I think it was too humid and the entire batch was lost, about 2,100 pounds). We still had some from the year before, but that's all gone now.

We're hoping he shares the recipe and technique soon so we can continue his tradition, though he's been holding it very close so far and sees no reason to share yet.