📝 About This Recipe
Hailing from the bustling kitchens of Milan, this iconic salami is celebrated for its fine-grained texture and delicate, ruby-red hue. Unlike its coarser cousins, Salami Milano uses a 'rice grain' grind of pork and beef, seasoned subtly with white pepper and garlic to allow the natural sweetness of the fermented meat to shine. It is a true testament to the patient art of Italian charcuterie, resulting in a buttery, melt-on-the-tongue experience.
🥗 Ingredients
The Meat Selection
- 700 grams Lean Pork Shoulder (chilled to 0°C/32°F, trimmed of sinew)
- 150 grams Beef Chuck or Round (very lean, chilled thoroughly)
- 150 grams Hard Pork Back Fat (frozen slightly for clean dicing)
Curing & Fermentation
- 27 grams Sea Salt (high quality, non-iodized)
- 2.5 grams Cure #2 (Prague Powder #2) (essential for long-term curing)
- 4 grams Dextrose (food for the starter culture)
- 0.5 grams Bactoferm F-RM-52 (starter culture; follow manufacturer instructions)
- 30 ml Distilled Water (to dissolve culture)
Seasoning Profile
- 3 grams White Peppercorns (finely ground)
- 2 pieces Garlic Cloves (macerated in 20ml dry white wine)
- 20 ml Dry White Wine (Pinot Grigio) (strained (remove garlic solids before adding))
Casings
- 50-60 mm Beef Middles or Fibrous Casings (soaked in warm water for 30 minutes)
👨🍳 Instructions
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1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly. Chill all metal grinder parts in the freezer for at least 30 minutes before starting to prevent the fat from smearing.
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2
Dice the pork shoulder, beef, and back fat into 1-inch cubes. Keep them separate and place back in the freezer until they are crunchy on the edges but not frozen solid.
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3
Dissolve the Bactoferm starter culture in 30ml of distilled water and let it sit for 15-20 minutes to 'wake up'.
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4
Grind the chilled pork, beef, and fat together through a fine plate (3mm or 1/8 inch). This 'rice grain' consistency is the hallmark of Salami Milano.
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5
In a large chilled bowl, combine the ground meat with salt, Cure #2, dextrose, ground white pepper, and the garlic-infused wine (strained).
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6
Pour the dissolved starter culture over the meat. Mix vigorously by hand or in a stand mixer for 2-3 minutes until the meat becomes tacky and develops a 'primary bind'.
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7
Pack the meat mixture tightly into your sausage stuffer, ensuring there are no air pockets. Stuff the mixture into the prepared casings, tying off the ends tightly with butcher's twine.
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8
Use a sterilized sausage pricker or needle to poke any visible air bubbles in the casing. This prevents spoilage and ensures even drying.
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9
Fermentation Phase: Hang the salami in a warm, humid spot (approx 20-22°C / 68-72°F with 90% humidity) for 24-48 hours. This allows the culture to lower the pH, making the meat safe.
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10
Drying Phase: Move the salami to a curing chamber (12-15°C / 53-59°F with 75-80% humidity). Ensure there is very slight airflow.
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11
Monitor the salami for 6 to 8 weeks. It is ready when it has lost 35-40% of its original weight and feels firm to the touch.
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12
Once target weight loss is achieved, remove the casing, slice paper-thin, and enjoy the fruits of your labor.
💡 Chef's Tips
Temperature control is everything; if the fat melts during grinding, the salami will have a 'mealy' texture. Always use a scale that measures to 0.1g, as curing salts must be precise for safety. If you see white mold (Penicillium nalgiovense) on the outside, it's beneficial! If you see fuzzy green or black mold, wipe it with vinegar immediately. Don't rush the drying; if the humidity is too low, the outside will harden (case hardening) and trap moisture inside, leading to rot. Use distilled water for the culture, as chlorine in tap water can kill the beneficial bacteria.
🍽️ Serving Suggestions
Slice paper-thin and serve with a crusty loaf of Michetta or Ciabatta bread. Pair with a crisp Lombardian sparkling wine like Franciacorta to cut through the richness. Include on a board with chunks of aged Grana Padano and pickled Cipollini onions. Drape over warm polenta for a decadent, traditional Milanese snack. Add to a panino with fresh arugula and a drizzle of extra virgin olive oil.