Genoa Salami Recipe
Indulge in the rich, savory flavors of our Genoa Salami, expertly crafted with a blend of premium cuts of pork, seasoned with a symphony of spices, and naturally aged to perfection. Each slice reveals a delicate marbling and a robust taste that pairs beautifully with artisanal cheeses and crusty bread. Experience a taste of Italy with every bite, making it the perfect addition to your charcuterie board or a delightful standalone treat.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Meat Mixture
In a large bowl, combine the ground pork shoulder, ground pork fatback, salt, black pepper, minced garlic, red wine, ground coriander, and Cure #2. Mix well until thoroughly combined.
- 2
Stuff the Sausage
Rinse the hog casings under cold water and soak them in water for about 30 minutes. Rinse again and then carefully stuff the casings with the meat mixture, twisting the sausages into desired lengths. Tie off the ends with butcher’s twine.
- 3
Ferment the Salami
Hang the stuffed salami in a cool, humid environment (ideally around 10-15°C) for 24-48 hours to allow for fermentation. Ensure proper air circulation.
- 4
Dry the Salami
After fermentation, move the salami to a drying area with temperatures between 15-20°C and humidity of around 70%. Allow to dry for 3-4 weeks, turning occasionally.
- 5
Store the Salami
Once dried, the salami can be sliced and stored in the refrigerator or vacuum-sealed for longer storage. Enjoy your homemade Genoa salami!