Cooked Salami
Salami Cotto is a cooked variant of classic Italian salami, particularly popular in northern Italy. Unlike dry salami, it is cooked at a controlled temperature after filling and smoking, giving it a tender, juicy texture and mild aroma. It is excellent as a cold cut or as an ingredient in warm dishes.
Ingredients(for 1 kg)
Instructions
Prepare and Grind Meat
45 minutesCut pork shoulder into cubes and grind through a 6 mm plate. Cut the half-frozen back fat into 5 mm cubes or grind through an 8 mm plate. Keep both components cold in the refrigerator.
Mixing and Seasoning
15 minutesDissolve all spices, curing salt, and ascorbic acid in ice water. Add the solution to the ground meat and knead vigorously for 8–10 minutes until good binding and a slightly sticky consistency develops.
Stuffing and Smoking
2–3 hoursFill the mixture into artificial casings (caliber 60–80 mm) and tie firmly. Allow the sausages to dry at room temperature for 30 minutes, then cold-smoke at 50–60 °C with beech/alder wood for 1.5–2 hours until the surface takes on a golden-brown color.
Cooking and Shocking
2–3 hoursCook the smoked sausages in a water bath or smoker at 75–85 °C until a core temperature of 70–72 °C is reached (approx. 60–90 min depending on diameter). Immediately shock in ice water until the core temperature drops below 10 °C. Store refrigerated for up to 2 weeks.
Pro Tip
Shocking the cooked salami in ice water immediately after cooking prevents the casing from drying out and ensures a smooth, appealing surface.
Save this recipe to your smoking journal?
With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.