Classic Milano Salami

Name: Salami Milano klassisch
Total time: P6W
Ingredients: 700 g Schweineschulter (mager); 300 g Schweinerueckenspeck (kalt); 28 g Nitritpoekelsalz; 3 g Schwarzer Pfeffer grob gemahlen; 1.5 g Knoblauchpulver; 3 g Traubenzucker (Dextrose); 0.12 g Starterkultur T-SPX; 1 Stueck Naturdarm Schwein Kaliber 60mm

Raw SausagePorkFermentingHard6-8 weeks

Milano salami is one of the most famous Italian cured meats from Lombardy, characterized by its fine grain and mildly spiced flavor.

Ingredients(for 1 kg)

Lean pork shoulder700 g

Pork back fat (cold)300 g

Curing salt (nitrite)28 g

Coarsely ground black pepper3 g

Garlic powder1.5 g

Dextrose3 g

Starter culture T-SPX0.12 g

Natural pork casing 60mm caliber1 Stueck

Instructions

Preparation

24 Stunden

Chill meat and fat separately to -2°C. Grind meat through 3 mm plate and fat through 6 mm plate. Mix all ingredients thoroughly and rest for 24 hours at 4°C.

Stuffing

30 Minuten

Stuff the mixture into the natural casing without air pockets. Tie the ends and apply an even net pattern with twine. Prick the sausage at several points with a fine needle.

Color Development

24-48 Stunden

Hang the salami at 20-22°C and 90-95% relative humidity for 24-48 hours to allow starter cultures to activate and color development to begin.

Fermentation

5-7 Tage

Lower temperature to 18-20°C and humidity to 85%. Continue fermentation for 5-7 days until pH drops below 5.3. Check daily for defects.

Curing

5-7 Wochen

Cure at 12-15°C and 75-80% relative humidity. Check daily and promote white noble mold with a damp cloth if needed. Aim for a 30-35% weight loss.

Quality Check and Finish

1 Tag

Grade the salami as finished when it feels firm under pressure and has a clean, mildly aromatic scent. Store in the refrigerator at 10-12°C or vacuum-seal.

Pro Tip

For authentic Milano texture, grind the meat through a 3 mm plate and the back fat through a 6 mm plate. Starter cultures (T-SPX) ensure controlled acidification and reliably suppress off-fermentations.

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