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Ingredients
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Main Ingredients
Method
Preparation
Prepare the Pork
In a large mixing bowl, combine the ground pork shoulder with fennel seeds, red pepper flakes, salt, black pepper, and minced garlic. Mix well until all ingredients are evenly distributed.
Add the Wine
Slowly pour in the Pinot Noir while mixing the pork mixture. Ensure the wine is fully incorporated into the meat mixture.
Stuff the Sausage
Using a sausage stuffer, fill the casings with the seasoned pork mixture, being careful not to overstuff. Tie the ends securely.
Cure the Salami
Hang the sausages in a cool, dry place for about 2-3 weeks to cure, or until they reach the desired firmness.
Serve
Once cured, slice the Salami Picante and serve with cheese, olives, and crusty bread.