Salame Romagnolo Recipe
Make Salame Romagnolo Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat Ingredients
Casing Ingredients
Method
Preparation of Meat
- 1
Cutting the Meat
Cut the pork shoulder and pork fatback into small cubes. Aim for pieces around 2 cm in size to ensure even grinding.
- 2
Mixing the Seasoning
In a large bowl, mix the cut pork shoulder and fatback with salt, black pepper, minced garlic cloves, red wine, curing salt, and sugar. Make sure the mixture is well combined.
Grinding and Stuffing
- 3
Grinding the Mixture
Pass the meat mixture through a meat grinder fitted with a coarse plate. Grind it twice to achieve a fine texture.
- 4
Preparing the Casings
Rinse the natural hog casings thoroughly under cold water to remove any salt. Soak them in warm water for about 30 minutes before using.
- 5
Stuffing the Sausages
Fit the hog casings onto the stuffing tube of your grinder. Carefully stuff the casings with the ground meat mixture, being careful not to overstuff them. Tie off the ends securely.
Curing Process
- 6
Curing the Salame
Hang the stuffed salami in a cool, dry place for about 2-3 weeks. Ensure a consistent temperature of around 10-15°C (50-59°F) and humidity of about 70%.
- 7
Checking for Doneness
After 2-3 weeks, the salami should feel firm to the touch and have lost about 30% of its original weight. It is now ready to be sliced and served.
