Homemade Salami
Master the art of charcuterie with this flavorful and rewarding Homemade Salami recipe, perfect for curing enthusiasts and food lovers alike. Made with seasoned ground pork and a blend of aromatic spices including garlic, fennel, and coriander, this authentic recipe also incorporates a hint of dry red wine for a rich, complex flavor. The salami is stuffed into natural hog casings, tied by hand, and cured to perfection over several weeks, resulting in a beautifully firm texture and bold, savory taste. Ideal for slicing thin and serving alongside cheese boards, crusty bread, or as an upscale snack, this recipe guides you step-by-step through the old-world curing process in your own kitchen. Elevate your charcuterie experience with this handmade salami that’s sure to impress!
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Recipe Information
Ingredients
- 1000 grams Ground pork
- 2.5 teaspoons Curing salt (Prague Powder #1)
- 2 teaspoons Kosher salt
- 1 teaspoon White sugar
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Ground coriander
- 1 teaspoon Fennel seeds
- 1 teaspoon Crushed red pepper flakes
- 60 milliliters Dry red wine
- 4 meters Hog casings
Instructions
In a large mixing bowl, combine ground pork with curing salt, kosher salt, sugar, black pepper, garlic powder, ground coriander, fennel seeds, and crushed red pepper flakes. Mix thoroughly using your hands or a stand mixer with a paddle attachment.
Slowly add the dry red wine to the mixture and continue to mix until the meat becomes tacky and holds together when pressed.
Rinse the hog casings thoroughly under cold water, ensuring they are free of any salt or preservatives.
Attach a sausage stuffer to your stand mixer or use a manual sausage stuffer. Slide the hog casing onto the nozzle, leaving a few inches at the end untied.
Fill the casing with the seasoned pork mixture, being careful to avoid creating air pockets. Twist the filled casing into sausage links of your desired length, or leave it as a single long salami.
Tie off the ends of the casings with kitchen twine. If creating links, twist each link and tie off the ends with twine as well.
Using a sterilized needle, prick small holes in the casing to allow any trapped air to escape.
Hang the salami in a cool, dry, and well-ventilated area (ideally around 13-15°C with 70-80% humidity) for curing. Allow the salami to cure for 3-6 weeks, checking occasionally for firmness and proper drying.
Once cured, the salami can be sliced thinly and enjoyed immediately. Store remaining salami in the refrigerator or vacuum-sealed for longer preservation.
Nutrition Facts
Calories |
3067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.9 g | 268% | |
| Saturated Fat | 77.1 g | 385% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 900 mg | 300% | |
| Sodium | 7430 mg | 323% | |
| Total Carbohydrate | 12.2 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.8 g | ||
| Protein | 258.4 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 196 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
