📝 About This Recipe
Embark on the rewarding journey of traditional charcuterie with this classic Tuscan-style salami, known for its intoxicating aroma of toasted fennel and rich, buttery fat. This recipe honors the ancient Italian craft of dry-curing, utilizing high-quality pork shoulder and back fat to create a mosaic of flavor that deepens over weeks of patient aging. The result is a sophisticated, melt-in-your-mouth delicacy that balances the warmth of black pepper with the herbal brightness of wild fennel seeds.
🥗 Ingredients
The Meat and Fat
- 2250 grams Pork Shoulder (Boston Butt) (well-chilled and trimmed of silver skin)
- 250 grams Pork Back Fat (Fatback) (firm, chilled, and skinless)
Curing Salts and Culture
- 62 grams Kosher Salt (approximately 2.5% of total weight)
- 6 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 1/2 teaspoon Bactoferm T-SPX Starter Culture (dissolved in 2 tbsp distilled water)
- 10 grams Dextrose (food for the starter culture)
Spices and Aromatics
- 15 grams Fennel Seeds (toasted and lightly cracked)
- 8 grams Black Peppercorns (coarsely cracked)
- 5 grams Garlic Powder (high quality)
- 60 milliliters Dry White Wine (Pinot Grigio) (chilled)
Casings
- 3-4 meters Natural Hog Casings (32-35mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly and place them in the freezer for 30 minutes. Keeping the meat below 35°F (2°C) is critical to prevent the fat from smearing.
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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 meat and fat through a coarse plate (8mm or 10mm). If the fat looks like it is melting or smearing, stop and re-chill the meat.
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4
In a small sterile bowl, dissolve the Bactoferm T-SPX in 2 tablespoons of room-temperature distilled water and let it sit for 15 minutes to activate.
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5
In a large chilled mixing bowl, combine the ground meat with the salt, Cure #2, dextrose, toasted fennel, black pepper, and garlic powder.
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6
Add the activated starter culture and the chilled white wine to the meat mixture.
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7
Mix the meat by hand or with a heavy-duty mixer for 2-3 minutes until the mixture becomes 'tacky' and develops a primary bind. The meat should stick to your palm when held upside down.
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8
Load the mixture into a sausage stuffer, pressing down firmly to remove any air pockets. Thread the soaked hog casing onto the stuffing horn.
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9
Stuff the meat into the casings to form logs about 10-12 inches long. Tie the ends tightly with butcher's twine, ensuring the meat is packed very firmly.
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10
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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11
Fermentation: Hang the salami in a warm, humid spot (70-80°F with 90% humidity) for 24-48 hours. This allows the starter culture to drop the pH level, making the meat safe.
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12
Drying: Move the salami to a curing chamber (55°F and 75-80% humidity) with very light airflow. Hang until the salami has lost 35-40% of its initial weight, which typically takes 4 to 6 weeks.
💡 Chef's Tips
Always use a digital scale for curing salts; precision is vital for food safety. Never skip the 'primary bind' mixing phase, or your salami will have a crumbly, unappealing texture. If you see white mold (Penicillium nalgiovense) on the casing, it's beneficial; if you see fuzzy green or black mold, wipe it immediately with vinegar. Ensure your wine is bone-dry; residual sugars can interfere with the fermentation controlled by the dextrose. Freeze your grinder throat and blade before starting to ensure the cleanest cut of fat possible.
🍽️ Serving Suggestions
Slice paper-thin and serve with chunks of aged Pecorino Toscano cheese. Pair with a bold Italian red wine like a Chianti Classico or Brunello di Montalcino. Serve alongside salt-less Tuscan bread and honey-drizzled walnuts. Incorporate into a charcuterie board with Castelvetrano olives and marinated artichokes. Lightly drape over warm polenta for a decadent appetizer.