Salami all'aglio di Giorgino

Select high-quality pork and beef cuts.

Grind the meats using a coarse plate.

Mix the ground meat with salt, black pepper, and other spices.

Add minced garlic and red wine to the mixture.

Incorporate cure #1 and sugar evenly into the meat.

Stuff the mixture into 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.

Once firm, smoke the salami if desired for flavor.

Store in a cool, dark place or refrigerate after slicing.

Cooking Techniques

Spice Level:

Allergens