📝 About This Recipe
Hailing from the maritime traditions of Genoa, Salami Genovese is a masterpiece of balance, blending lean pork with creamy fat and a delicate infusion of white wine and peppercorns. Unlike its spicier southern cousins, this salami focuses on the purity of the meat and a subtle, aromatic complexity that develops during its patient aging process. It is a true testament to the art of Italian salumi-making, offering a silky texture and a refined, savory profile that melts on the tongue.
🥗 Ingredients
Meat and Fat
- 2000 grams Pork Shoulder (Boston Butt) (well-chilled and trimmed of silver skin)
- 500 grams Hard Pork Back Fat (cubed and frozen for 30 minutes before grinding)
Curing and Seasoning
- 62 grams Sea Salt (Fine) (approx. 2.5% of total meat weight)
- 6 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 10 grams Dextrose (feeds the starter culture)
- 8 grams Whole Black Peppercorns (toasted and lightly cracked)
- 5 grams Ground White Pepper (for a subtle, floral heat)
- 3 cloves Fresh Garlic (mashed into a paste with a little wine)
- 60 ml Dry White Wine (Vermentino or Pinot Grigio) (chilled)
Cultures and Casings
- 0.5 grams Starter Culture (e.g., Bactoferm F-RM-52) (dissolved in 2 tbsp distilled water)
- 2 meters Natural Beef Middles or Hog Casings (rinsed and soaked in lukewarm water)
- optional Molded Culture (Bactoferm 600) (for developing white surface mold)
👨🍳 Instructions
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1
Sanitize all equipment, including the grinder, stuffer, bowls, and hands. Keeping everything cold is critical; place the grinder throat and blades in the freezer for 30 minutes before starting.
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2
Dice the pork shoulder and back fat into 1-inch cubes. Spread them on a baking sheet and chill in the freezer until the edges are firm but not frozen solid (about 45 minutes).
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3
Grind the chilled pork shoulder through a medium plate (6mm to 8mm). Grind the semi-frozen back fat separately through a coarse plate (8mm to 10mm) to ensure distinct fat definition.
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4
In a small chilled bowl, mix the starter culture with 2 tablespoons of distilled water and let it sit for 15-20 minutes to activate.
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5
Combine the ground meat and fat in a large mixing bowl. Add the salt, Cure #2, dextrose, white pepper, cracked peppercorns, garlic paste, and the activated starter culture.
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6
Mix the meat by hand or in a stand mixer on low speed for 3-5 minutes. Gradually pour in the white wine. Mix until the 'primary bind' is achieved—the meat should be tacky and stick to your hand when held upside down.
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7
Pack the meat tightly into your sausage stuffer, ensuring there are no air pockets. Slide the prepared casing onto the stuffing horn.
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8
Stuff the meat into the casings firmly, creating links about 10-12 inches long. Tie the ends securely with butcher's twine, forming a loop for hanging.
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9
Use a sterilized sausage pricker or a needle to puncture any visible air bubbles in the casing. This prevents spoilage and ensures the casing adheres to the meat as it shrinks.
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10
Fermentation: Hang the salami in a warm, humid spot (approx. 70-75°F with 90% humidity) for 24-48 hours. This allows the starter culture to lower the pH, protecting the meat.
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11
Drying: Move the salami to a curing chamber or a cool, dark space kept at 55°F (13°C) with 75-80% humidity. If using Mold 600, spray the casings now.
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12
Wait patiently for 4 to 6 weeks. The salami is ready when it has lost 35-40% of its original green weight. It should feel firm to the touch with no soft spots.
💡 Chef's Tips
Always use distilled water for the starter culture, as chlorine in tap water can kill the beneficial bacteria. Maintain a strict temperature during grinding; if the fat smears, the salami will have a 'mealy' texture and may not dry properly. If you see 'fuzzy' green or black mold, discard the product; however, a chalky white mold (Penicillium nalgiovense) is desirable and protects the flavor. Record the initial weight of each link on a tag so you can accurately track the 35-40% weight loss. Slicing the salami very thin—almost translucent—is the best way to appreciate the delicate fat distribution and aroma.
🍽️ Serving Suggestions
Serve on a wooden board with chunks of aged Parmigiano-Reggiano and Ligurian Taggiasca olives. Pair with a crisp, dry Italian white wine like Vermentino or a light-bodied red like Dolcetto. Layer thin slices onto crusty focaccia drizzled with high-quality extra virgin olive oil. Accompany with pickled fennel or cornichons to provide an acidic contrast to the rich pork fat.