SALSICCIA SECCA CALABRESE fatta in casa metodo tradizionale

wild boar meat

🥗Healthier: venison

💰Cheaper: pork

Venison is leaner, while pork is more accessible.

cure #2

🥗Healthier: natural curing salts

💰Cheaper: sea salt

Natural salts can be used for a simpler curing process.

red wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar provides acidity without the alcohol.

pork fat

🥗Healthier: chicken fat

💰Cheaper: beef fat

Chicken fat is lower in calories, while beef fat is often cheaper.

Prepare hog casings by soaking in water and rinsing thoroughly.

Chop wild boar meat and pork fat into small pieces.

Mix meat and fat with salt, black pepper, minced garlic, and spices.

Add red wine to the mixture and combine well.

Stuff the mixture into the prepared hog casings tightly.

Tie the ends of the casings securely with twine.

Prick the salami with a needle to release air bubbles.

Hang the salami in a cool, dry place for fermentation for 2-3 weeks.

Check the salami regularly for mold and moisture.

Once firm, transfer to a refrigerator to age for at least 1 month.

Slice thinly to serve as an appetizer or on a charcuterie board.

Cooking Techniques

Equipment Needed

Spice Level: