Salame tipo Napoli fatto da un Norcino

Cut pork shoulder and fatback into small pieces.

Grind the pork and fatback together using a coarse grinder.

Mix in salt, black pepper, and sugar until well combined.

Add minced garlic, white wine, nutmeg, coriander, smoked paprika, and cayenne pepper.

Incorporate ice water gradually to maintain moisture.

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

Tie off the ends of the sausages securely.

Prick the sausages with a needle to release air.

Hang the sausages in a cool, dry place for 2-3 days to dry.

After drying, store in a cool, dark place or refrigerate.

Allow to cure for at least 3 weeks before consuming.

Slice thinly and serve as part of an antipasto platter.

Spice Level:

Allergens