Spicy Napoli Salami

Name: Salami Napoli scharf
Total time: P5W
Ingredients: 650 g Schweineschulter (mager); 200 g Schweinebauch (fest); 150 g Rueckenspeck (kalt); 28 g Nitritpoekelsalz; 6 g Peperoncino piccante gemahlen; 4 g Suesser Paprika gemahlen; 2.5 g Schwarzer Pfeffer grob; 3 g Dextrose; 0.12 g Starterkultur T-SPX; 1 Stueck Naturdarm Schwein Kaliber 50mm

Raw SausagePorkFermentingHard5-7 weeks

Napoli salami originates from Campania and is distinguished by its fiery heat from peperoncino, a slightly coarse texture, and robust aroma.

Ingredients(for 1 kg)

Lean pork shoulder650 g

Firm pork belly200 g

Back fat (cold)150 g

Curing salt (nitrite)28 g

Ground hot peperoncino6 g

Ground sweet paprika4 g

Coarsely ground black pepper2.5 g

Dextrose3 g

Starter culture T-SPX0.12 g

Natural pork casing 50mm caliber1 Stueck

Instructions

Preparation

1 Stunde

Chill meat and fat to -2°C. Grind meat through 6 mm plate and fat through 8 mm plate for a coarser texture. Pre-mix spices and thoroughly incorporate into the meat mixture.

Resting

24 Stunden

Let the mixture rest covered for 24 hours at 2-4°C to allow spices and curing salt to distribute evenly and improve binding.

Stuffing

30 Minuten

Fill the mixture firmly and without air bubbles into the natural casing. Tie both ends tightly and prick the sausage multiple times. Pat the outside dry.

Color Development and Fermentation

7 Tage

Hang at 20-22°C and 90% humidity for 48 hours. Then lower temperature to 18°C and humidity to 82%. Ferment for a further 5 days until pH is below 5.2.

Curing

4-6 Wochen

Cure at 13-15°C and 75% relative humidity for 4-6 weeks. Ventilate daily and check for mold development. Remove unwanted mold with a white wine vinegar cloth.

Finishing

1 Tag

The salami is ready with 30-35% weight loss, firm texture, and an intensely spicy aroma. Vacuum-seal and store at 10°C or consume within 4 weeks.

Pro Tip

For authentic heat, use a blend of dried hot peperoncino and sweet paprika. For noble mold development, lightly spray the casing with a Penicillium solution.

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