Salame Piacentino with Red Wine Infusion
Recipes with Salame Piacentino
A flavorful variation of Salame Piacentino, enhanced with a red wine marinade for a deeper, richer taste. This recipe utilizes a slightly different curing process for optimal flavor development.
Prep Time
45 min
Cook Time
35 days
Servings
20
Difficulty
Medium
Ingredients
- 2 kg pork shoulder, coarsely ground
- 1 kg pork loin, coarsely ground
- 60 g sea salt
- 20 g whole black peppercorns, coarsely cracked
- 200 ml dry red wine (e.g., Barbera)
- 5 g curing salt (sodium nitrite)
- Natural sausage casings (hog casings), appropriately sized
Steps
Combine the ground pork shoulder and loin in a large bowl.
In a separate bowl, mix the sea salt, cracked black peppercorns, curing salt, and red wine. Ensure the salt is fully dissolved.
Pour the wine and spice mixture over the ground pork. Mix thoroughly with your hands to ensure even distribution.
Cover the bowl and refrigerate for 24-48 hours to allow the flavors to meld. Mix again every 12 hours.
Stuff the seasoned pork mixture into the prepared natural sausage casings, ensuring no air pockets are present. Tie off the ends securely.
Hang the stuffed sausages in a cool, well-ventilated place (12-15°C, 54-59°F) with 70-80% humidity for 30-35 days, or until they have lost approximately 30% of their original weight. Monitor for proper drying and mold development.
After curing, wipe down the sausages, slice, and serve.
Tips
Use high-quality red wine for the best flavor. Monitor the drying process carefully to prevent spoilage. A curing chamber with controlled temperature and humidity is ideal for consistent results. Consider adding a starter culture for improved fermentation and safety.