Authentic Salame Piacentino
Recipes with Salame Piacentino
A traditional recipe for crafting Salame Piacentino, featuring the rich flavors of pork shoulder and loin, perfectly balanced with salt, whole peppercorns, and a hint of wine.
Prep Time
60 min
Cook Time
30 days
Servings
10
Difficulty
Medium
Ingredients
- 2 kg pork shoulder, coarsely ground
- 1 kg pork loin, coarsely ground
- 60 g sea salt
- 15 g whole black peppercorns, crushed
- 100 ml dry red wine (Gutturnio, if available)
- Natural sausage casings (hog or beef bung)
Steps
Combine ground pork shoulder and loin in a large bowl.
Add salt, crushed peppercorns, and red wine to the meat mixture. Mix thoroughly until well combined.
Stuff the mixture into natural sausage casings, ensuring no air pockets remain. Tie off the ends securely.
Prick the sausages with a needle to release any trapped air.
Hang the sausages in a cool, well-ventilated place (12-15°C) for about 30 days to cure, or until firm to the touch. Monitor for mold growth (white mold is generally acceptable, but green or black mold indicates spoilage).
Tips
Ensure the meat is very cold before grinding. Use high-quality wine for the best flavor. Monitor humidity during curing to prevent excessive drying or mold growth.