Classic Salamini alla Cacciatora
Recipes with Salamini alla Cacciatora
A traditional recipe for Salamini alla Cacciatora, perfect for enjoying the rustic flavors of this Italian salami.
Prep Time
20 min
Cook Time
30 days
Servings
10
Difficulty
Medium
Ingredients
- 1 kg pork shoulder, coarsely ground
- 20g curing salt (sodium nitrite)
- 5g black peppercorns, coarsely ground
- 2g garlic, minced
- 1g juniper berries, crushed
- 20ml dry red wine
- Natural pork casings (approx. 30-35mm diameter)
Steps
Combine all ingredients in a large bowl and mix thoroughly, ensuring even distribution.
Stuff the mixture into the natural pork casings, creating small salami links (approx. 50-100g each).
Tie off the ends of each salami link securely.
Hang the salami in a cool, well-ventilated place (12-15°C, 70-80% humidity) for approximately 30 days to cure. Monitor weight loss; aim for 30-35%.
Tips
Ensure the meat is very cold before grinding to prevent smearing. Use a starter culture for a more consistent cure and flavor. Control humidity to prevent case hardening or mold growth.