Tuscan Salami
Salami Toscana is a refined, coarse-grained dry-cured sausage from Tuscany, distinguished by generously diced fat inclusions and subtle seasoning with fennel seeds and wine. Unlike spicier varieties from southern Italy, this version relies on milder, aromatic herbs. The long maturation period of 4-6 weeks gives it a deep and complex flavor profile.
Ingredients(for 1 kg)
Instructions
Preparation
1-2 hoursGrind meat through an 8 mm plate. Cut fat into uniform cubes (approx. 8-10 mm) and freeze until slightly firm. Mix all ingredients including red wine and starter cultures, then rest the mixture for 45 minutes at 0-2 °C.
Stuffing
30-45 minutesTightly and bubble-free stuff the mixture into beef middles (caliber 60-70 mm). Tie off the ends with a netting or twine. Ensure the fat cubes are evenly distributed and visible.
Fermentation
48-72 hoursHang the sausages at 22-24 °C and 90-95 % relative humidity. Ensure pH drops below 5.3. This step is critical for the food safety of the raw-cured product.
Maturation and Drying
28-42 daysMature at 12-14 °C and 75-80 % humidity. Check daily in the first week, then weekly for white noble mold (desired) and black mold (undesired). The salami is ready at a weight loss of 30-40 %.
Pro Tip
The coarsely diced fat is the hallmark of this salami – make sure the fat is ice-cold so it does not smear during mixing. A splash of Chianti Classico in the recipe provides an incomparable Tuscan aroma.
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