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Ingredients
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Meat
Spices and Seasonings
Fruits
Casing
Method
Preparation
- 1
Preparing the Meat
Cut the Berkshire pork shoulder and fatback into small cubes. Make sure to keep the fatback separate as it will be mixed in later.
- 2
Grinding the Meat
Pass the cubes of pork shoulder and fatback through a meat grinder fitted with a coarse plate. Grind them twice to ensure a good mixture.
Mixing
- 3
Seasoning the Mixture
In a large mixing bowl, combine the ground pork mixture with coarse sea salt, black peppercorns (ground), paprika, garlic powder, and crushed red pepper flakes. Mix well until fully incorporated.
- 4
Adding Fruits
Incorporate the chopped dried figs and dried apricots into the spiced meat mixture. Mix thoroughly to ensure even distribution of fruits.
Stuffing
- 5
Preparing the Casings
Soak the natural hog casings in water for at least 30 minutes to soften them. Rinse them thoroughly to remove any salt.
- 6
Stuffing the Sausage
Carefully slide the casings onto a sausage stuffer. Fill the casings with the meat mixture, taking care not to overstuff. Tie off the ends securely.
Curing
- 7
Drying
Hang the stuffed sausages in a cool, dry place (ideally around 15°C or 59°F) with good air circulation for about 2-3 weeks. They should lose about 30% of their weight.
- 8
Storing
Once cured, store the salami in a refrigerator or vacuum seal for longer preservation. Enjoy your homemade Basque salami!
