Dish📝 About This Recipe
Elevate your charcuterie board with this luxurious Goose Salami, a delicacy rooted in the Jewish-Italian traditions of Lomellina. This recipe marries the rich, dark meat of the goose with silky pork fatback and a sophisticated blend of warm spices like cloves and cinnamon. The result is a buttery, deeply savory dry-cured sausage that offers a sophisticated alternative to traditional beef or pork salamis.
🥗 Ingredients
The Meat and Fat
- 1500 grams Goose breast and leg meat (skinless, chilled and cubed)
- 500 grams Pork fatback (Lardo) (very cold, cubed into small pieces)
Curing Salts and Seasoning
- 50 grams Kosher salt (approx. 2.5% of total weight)
- 5 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 10 grams Dextrose (feeds the starter culture)
- 1/2 teaspoon Bactoferm F-RM-52 (starter culture)
- 2 tablespoons Distilled water (to dissolve the culture)
Spices and Aromatics
- 8 grams Black peppercorns (coarsely cracked)
- 3 pieces Garlic cloves (minced into a paste with a little wine)
- 60 milliliters Dry Red Wine (Chianti or Barbera) (chilled)
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Nutmeg (freshly grated)
Casings
- 2 meters Hog casings or Goose neck skin (rinsed and soaked in warm water)
👨🍳 Instructions
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1
Chill all metal grinder parts in the freezer for 30 minutes before starting to ensure the fat doesn't smear during the process.
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2
Dice the goose meat and pork fat into 1-inch cubes. Place them on a baking sheet and freeze for 20 minutes until the edges are firm but not frozen solid.
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3
Dissolve the Bactoferm starter culture in 2 tablespoons of distilled water and let it sit for 15 minutes to activate.
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4
Grind the chilled goose meat through a coarse (8mm) plate. Grind the pork fat through a medium (4.5mm) plate to create a contrast in texture.
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5
In a large chilled mixing bowl, combine the ground meat and fat. Add the salt, Cure #2, dextrose, cracked pepper, cinnamon, cloves, and nutmeg.
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6
Pour in the wine, garlic paste, and the activated starter culture mixture.
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7
Mix by hand or with a stand mixer on low speed for 2-3 minutes until the primary bind is achieved. The meat should look tacky and hold together when formed into a ball.
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8
Load the mixture into a sausage stuffer, ensuring there are no air pockets in the cylinder.
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9
Stuff the mixture into the prepared casings, twisting them into 8-inch logs. Tie the ends tightly with butcher's twine.
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10
Use a sterilized sausage pricker or needle to poke any visible air bubbles in the casing to prevent spoilage.
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11
Fermentation Phase: Hang the salami in a warm, humid spot (approx. 70-75°F with 90% humidity) for 24-48 hours. This allows the culture to drop the pH level.
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12
Drying Phase: Move the salami to a curing chamber or cool basement (55°F with 75% humidity). Hang for 3 to 4 weeks.
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13
The salami is ready when it has lost 30-35% of its original weight. It should feel firm to the touch throughout.
💡 Chef's Tips
Always keep your meat and equipment as cold as possible to prevent the fat from melting, which results in a 'mealy' texture. If you see white mold (Penicillium nalgiovense) on the casing, it is beneficial; however, if you see fuzzy green or black mold, discard the product immediately. For an authentic 'Salame d'Oca di Mortara,' you can use the cleaned skin of the goose neck as a casing instead of hog casings. If you don't have a curing chamber, a dedicated wine fridge with a small humidifier and controller works perfectly.
🍽️ Serving Suggestions
Slice paper-thin and serve with a glass of sparkling Lambrusco or a bold Nebbiolo. Pair with pickled mustard seeds and a dollop of fig jam to complement the gamey richness. Serve alongside aged Pecorino Toscano or a creamy Taleggio cheese. Lay slices over warm, toasted sourdough brushed with extra virgin olive oil.