It lends itself to preserving in many ways. In this blog I will discuss some of the products that I like to make from pork that don't require freezing or refrigeration. I have a relatively cool cellar under my house and in winter it is decorated with a plethora of small goods.
First is salami.
Salami is usually made from pork shoulder. It can be made from other cuts as well but the shoulder is usually the part of the pork that is best minced as there are a lot of bones in the area. Salami is easy to make and if done in winter as is traditional there is no need for a curing room.
My salami is relatively simple. I mince the meat coarsely and add salt, spices and other ingredients to the mix. This year we added:
- Black pepper
- Paprika
- Red wine
- Garlic
- Fennel seeds
- Mild capsicum paste
- Crushed chilies
We made 3 different mixtures. Two spicy and one mild.
The photo below shows them all hanging up in the cellar to cure. There is also a prosciutto in the foreground.
The photo below shows them all hanging up in the cellar to cure. There is also a prosciutto in the foreground.
We made two different sizes this year. A small cacciatore size that should be ready in a month and a larger 30mm one that will take about 2 months to cure. I'll post more photos of the salami during this time.
