Rustic Hunter's Salami
Recipes with Salamini alla Cacciatora
A simpler take on the classic Salamini, focusing on readily available ingredients and a straightforward curing process suitable for home environments.
Prep Time
30 min
Cook Time
30 days
Servings
10
Difficulty
Medium
Ingredients
- 2 kg lean pork shoulder, coarsely ground
- 500 g pork back fat, coarsely ground
- 50 g sea salt
- 10 g black peppercorns, freshly cracked
- 5 g garlic, minced
- 5 g dextrose
- 2.5 g curing salt #2 (nitrate/nitrite blend)
- 100 ml dry red wine
Steps
Combine all ingredients in a large bowl. Mix thoroughly by hand until the mixture is cohesive.
Stuff the mixture into natural hog casings (32-35mm). Twist to form individual salami links about 10-15 cm long.
Hang the salami in a cool, well-ventilated area (12-15°C, 70-80% humidity) for 30 days, or until they have lost approximately 30% of their weight and are firm to the touch.
Tips
Ensure a very clean working environment to prevent unwanted mold growth. Monitor humidity carefully during the curing process. A mold culture starter can be used for a more controlled fermentation.