Salumi Della Casa Recipe
assortment of our house – cured heritage breed pork
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Ingredients
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Meats
Curing Ingredients
Additional Ingredients
Method
Preparation of Meats
- 1
Prepare Pork Cuts
Trim any excess fat from the pork shoulder, pork belly, and pork loin. Cut them into manageable pieces for curing.
- 2
Mix Curing Ingredients
In a large bowl, combine kosher salt, sugar, crushed black peppercorns, minced garlic, Cure #2, and chopped fresh herbs thoroughly.
Curing Process
- 3
Cure the Meats
Rub the curing mixture evenly over each piece of pork, ensuring they are well coated. Place the pork pieces in a non-reactive container, cover, and refrigerate for 5 to 7 days. Turn the meat every day to ensure even curing.
- 4
Rinse and Dry
After curing, rinse the pork under cold water to remove excess curing mixture. Pat the meat dry with paper towels and allow it to air-dry in a cool, ventilated area for at least 24 hours.
Stuffing and Aging
- 5
Prepare Hog Casings
Soak the natural hog casings in water for at least 30 minutes before use. Rinse thoroughly.
- 6
Stuff the Casing
Using a sausage stuffer, fill the hog casings with the cured mixture, being careful not to over-stuff. Tie off the ends securely.
- 7
Age the Salumi
Hang the stuffed salumi in a cool, humid environment (ideally around 50-60°F or 10-15°C) for 2 to 4 weeks to dry and develop flavors.
