Salami, a cured and fermented sausage, has a rich history that dates back centuries. Its origins can be traced to ancient Rome, where it was created as a way to preserve meat. The word “salami” itself is derived from the Latin word “salumen,” meaning salted meat. Over time, salami-making techniques spread throughout Europe, with each region developing its own variations and flavor profiles. Salami is typically made from a mixture of ground meat, often pork, along with fat, spices, and seasonings. The flavor profile of salami is robust and savory, with a delightful combination of spices such as black pepper, garlic, fennel seeds, and sometimes red pepper flakes. It has a tangy, slightly tangy taste that develops during the fermentation and curing process. Salami is traditionally served in thin slices, making it ideal for charcuterie boards, antipasti platters, and sandwiches. Its intense flavor pairs well with various cheeses, olives, pickles, and crusty bread. Salami is also a popular ingredient in pasta dishes, salads, and even pizzas. Whether enjoyed on its own or as part of a larger culinary creation, salami brings a distinct and satisfying taste to the table, showcasing the artistry of cured meats and the history of gastronomy.
Salami
Ingredients
- – 4 pounds 1.8 kg pork shoulder
- – 1 pound 450 g pork back fat
- – 1/4 cup 60 ml red wine (such as Cabernet Sauvignon)
- – 2 tablespoons kosher salt
- – 2 tablespoons sugar
- – 2 teaspoons InstaCure #2 pink curing salt
- – 2 tablespoons whole black peppercorns
- – 2 tablespoons crushed red pepper flakes
- – 2 tablespoons fennel seeds
- – 4 garlic cloves minced
- – Natural hog casings
Instructions
- Trim any excess fat and sinew from the pork shoulder and pork back fat, then cut them into small cubes. Place the meat in a large mixing bowl.
- In a small bowl, mix together the red wine, kosher salt, sugar, and InstaCure #2 until well combined. Pour this mixture over the meat and mix thoroughly to evenly distribute the seasoning. Cover the bowl and refrigerate for 24 hours.
- After 24 hours, remove the meat from the refrigerator and grind it using a meat grinder with a medium-sized grinding plate. Grind the pork shoulder and back fat separately and then mix them together in a large bowl.
- Add the black peppercorns, red pepper flakes, fennel seeds, and minced garlic to the meat mixture. Mix everything together until well incorporated.
- Soak the natural hog casings in warm water for about 30 minutes to soften them. Rinse the casings thoroughly, running water through them to remove any excess salt.
- Stuff the meat mixture into the casings using a sausage stuffer or a sausage-making attachment on your meat grinder. Twist the casings every 4 to 6 inches (10 to 15 cm) to form individual salami links.
- Once all the salami links are formed, prick them with a sterilized pin or toothpick to remove any trapped air bubbles.
- Hang the salami in a cool, dark, and well-ventilated place, such as a curing chamber or cellar, with a temperature between 55°F and 65°F (13°C and 18°C) and a humidity level around 70%. Allow the salami to dry for 4 to 6 weeks, or until they have lost about 30% of their original weight.
- Once the salami has dried, they are ready to be enjoyed. Slice them thinly and serve as a snack or use them in sandwiches, charcuterie boards, or pasta dishes.
- Please note that making homemade salami involves curing and fermentation, which requires careful attention to food safety. It’s essential to follow proper sanitation and curing practices to ensure the safety of your homemade salami.
