How to MAKE ITALIAN SALAMI at home using basic ingredients! by Cooking with an Italian.

Ask your butcher to mince pork or cut a piece of shoulder into small pieces.

Weigh the minced pork and add sea salt to the weight of the meat (26g).

Mix in vinegar, fennel seeds, black pepper, and sweet paprika.

Stuff the mixture into hog sausage casings, ensuring no air pockets remain.

Tie off the ends of the casings securely.

Hang the salami in a cool, dry place for fermentation.

Allow to cure for several weeks, checking regularly for mold.

If desired, add chilli flakes for spice.

Cooking Techniques

Equipment Needed

Spice Level:

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