📝 About This Recipe
Hailing from the fog-swept plains of Lombardy, Salami Milano is the quintessential Italian dry-cured sausage, beloved for its fine-grained texture and delicate, sweet profile. This recipe utilizes a meticulous blend of lean pork, creamy back fat, and white wine to create a mosaic of flavor that is both sophisticated and timeless. Perfecting this craft at home transforms your kitchen into a traditional Italian salumeria, yielding a ruby-red salami that melts effortlessly on the tongue.
🥗 Ingredients
The Meat and Fat
- 3.5 kg Pork Shoulder (Boston Butt) (well-chilled and trimmed of sinew)
- 1.5 kg Pork Back Fat (Hard Fat) (partially frozen for clean dicing)
The Cure and Seasoning
- 135 grams Sea Salt (Fine) (2.7% ratio for safety and flavor)
- 12.5 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 20 grams Dextrose (food for the starter culture)
- 15 grams White Peppercorns (finely ground)
- 5 grams Garlic Powder (high quality for subtle depth)
- 100 ml Dry White Wine (Pinot Grigio) (chilled)
Cultures and Casings
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture; or similar fast-acting culture)
- 50 ml Distilled Water (lukewarm, for activating culture)
- 3 meters Fibrous or Beef Middle Casings (50-60mm diameter, soaked in warm water)
- 1/4 teaspoon Molded Culture (Bactoferm 600) (optional, for beneficial white mold growth)
👨🍳 Instructions
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1
Sanitize all equipment thoroughly. Chill the meat and fat in the freezer until they are crunchy on the edges (about 32°F/0°C). Cold meat is crucial for a clean 'fine grain' grind without fat smearing.
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2
Grind the pork shoulder and the back fat separately through a fine 3mm (1/8 inch) plate. This fine texture is the signature characteristic of Salami Milano.
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3
Dissolve the starter culture (F-RM-52) in 50ml of lukewarm distilled water and let it sit for 15-20 minutes to activate.
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4
In a large chilled mixing bowl, combine the ground meat and fat. Add the salt, Cure #2, dextrose, white pepper, and garlic powder.
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5
Pour in the activated starter culture and the chilled white wine.
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6
Mix the ingredients vigorously by hand or with a stand mixer for 2-3 minutes until the 'primary bind' is achieved. The meat should be tacky and stick to your hand when inverted.
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7
Stuff the mixture firmly into the prepared casings using a sausage stuffer, ensuring no air pockets remain. Tie the ends tightly with butcher's twine.
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8
Prick the casings all over with a sterilized sausage pricker or needle to release any trapped air bubbles.
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9
Fermentation phase: Hang the salami in a warm, humid spot (70-75°F with 90% humidity) for 24-48 hours. This allows the culture to drop the pH, making the meat safe.
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10
Optional: If using Mold 600, spray the exterior of the casings with the mold solution after the first 12 hours of fermentation.
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11
Drying phase: Move the salami to a curing chamber (55°F/13°C and 75-80% humidity). This is where the magic happens over the next 6 to 8 weeks.
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12
Monitor the weight. The salami is ready when it has lost 35-40% of its original green weight and feels firm to the touch.
💡 Chef's Tips
Temperature control is everything; never let the fat melt during the grinding or mixing process. Always use distilled water for cultures, as chlorine in tap water can kill the beneficial bacteria. If you see 'fuzzy' black or green mold, wipe it off with vinegar immediately; white chalky mold is your friend. For the best texture, slice the finished salami as thinly as possible, ideally with a meat slicer. Don't rush the drying; a slow cure ensures the flavor develops complexity without 'case hardening'.
🍽️ Serving Suggestions
Serve on a wooden board with chunks of aged Parmigiano-Reggiano and Castelvetrano olives. Pair with a crisp, dry Italian white wine like Gavi or a light-bodied red like Valpolicella. Layer thin slices onto a crusty ciabatta roll with a swipe of high-quality unsalted butter. Include on a charcuterie platter with dried apricots and honey-roasted walnuts to contrast the salt.