Calabrian Salami
Salami Calabrese is a traditional southern Italian dry-cured pork sausage seasoned boldly with chili flakes and black pepper. It matures for several weeks in a controlled climate, developing an intensely spicy and slightly hot aroma. The characteristic red color comes from paprika powder and peperoncino.
Ingredients(for 1 kg)
Instructions
Preparation
1-2 hoursGrind pork and fat separately through a 4.5 mm plate. Thoroughly mix all ingredients and rest the mixture for 1 hour at 0-2 °C to allow even distribution of spices.
Stuffing
30 minutesTightly stuff the mixture into soaked pork casings (caliber 50-60 mm) or collagen casings. Pierce any air pockets with a needle and firmly tie off the ends.
Fermentation
48-72 hoursHang the sausages at 22-24 °C and 90-95 % relative humidity. This step promotes starter culture growth, lowers the pH to below 5.3, and ensures the necessary food safety.
Maturation
21-28 daysMove the sausages to a curing chamber at 12-15 °C and 75-80 % humidity. Check daily for unwanted mold and wipe with a 3% salt solution if needed. The salami is ready when it has lost 30-35 % of its starting weight.
Pro Tip
Use only freshly ground Calabrian peperoncino for authentic flavor. A light cold smoke with beech wood for 6-8 hours before maturation significantly enhances shelf life and flavor profile.
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