House-made Salumi Recipe
Artisan cured meats made in-house.
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Ingredients
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Meat
Spices and Seasonings
Optional Flavorings
Method
Preparation
- 1
Prepare the Meat
Trim and cut the pork belly, shoulder, and jowl into manageable pieces for curing.
- 2
Mix Cure
In a large bowl, combine kosher salt, black pepper, Cure #2, garlic powder, fennel seeds, sugar, red pepper flakes, and rosemary.
- 3
Add Optional Ingredients
If using, stir in red wine and chopped black olives for added flavor.
Curing Process
- 4
Apply Cure
Rub the cure mixture evenly onto all sides of the meat pieces.
- 5
Wrap and Refrigerate
Wrap the cured meat in cheesecloth or place in a vacuum-sealed bag. Refrigerate for at least 7-14 days, turning every few days.
- 6
Check for Firmness
After the curing period, check the firmness of the meat. It should feel firm to the touch.
Drying
- 7
Hang to Dry
Remove the meat from the fridge, rinse off excess cure, and hang in a cool, dry place (ideally 50-60°F/10-15°C) with good air circulation for at least 2-4 weeks.
- 8
Final Check
After drying, the salumi should have lost about 30% of its weight and feel firm. Slice and serve.