Genoa Salami Recipe
Savor the rich, robust flavors of our Genoa Salami, crafted from premium cuts of pork and seasoned with a perfect blend of spices. This artisanal salami is cured to perfection, offering a delightful balance of savory and slightly tangy notes. Ideal for charcuterie boards or as a delicious snack on its own, each slice promises a gourmet experience that will transport your taste buds to the heart of Italy.
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Ingredients
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Genoa Salami Ingredients
Method
Preparation Instructions
- 1
Prepare the Meat Mixture
In a large bowl, combine the pork shoulder and pork fatback. Grind the mixture using a meat grinder fitted with a coarse plate.
- 2
- 3
Stuff the Casings
Rinse the hog casings in cold water and soak them for about 30 minutes. Stuff the casings with the meat mixture, being careful not to overfill them. Tie off the ends securely.
- 4
Cure the Salami
Hang the stuffed salami in a cool, dry place with good air circulation for about 4-6 weeks. The temperature should be around 50-60°F (10-15°C) with humidity levels of around 70-80%.
- 5
Slice and Serve
Once cured, slice the salami thinly and serve it on a charcuterie board, in sandwiches, or as a snack.
