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salami

Salami Recipe

Rachid Yousfi
If you're craving a rich, savory, and satisfying snack that brings together the best of tradition and flavor, this homemade salami recipe is a must-try. It’s an opportunity to create a personalized version of this classic cured meat that’s perfect for charcuterie boards, sandwiches, and more.
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Prep Time 30 minutes
resting time 14 days
Course Side Dish
Cuisine Italy
Servings 10 servings
Calories 300 kcal

Equipment

  • Meat Grinder
  • Sausage Stuffer
  • Casing
  • Large mixing bowl
  • Weighing scale
  • dry space

Ingredients
  

  • 500 g Ground Pork
  • 500 g Ground Beef
  • 200 g Pork Fatback
  • 3 cloves Garlic
  • 20 g Salt
  • 5 g Black Pepper
  • 10 g Paprika
  • 5 g Curing Salt
  • 5 g Fennel Seeds
  • 60 ml Red Wine
  • 1 meter Natural Sausage Casing

Instructions
 

  • Prepare the Meat: Grind the pork, beef, and pork fatback through a medium-fine grinder. If using pre-ground meat, simply combine the three varieties in a large bowl.
  • Mix the Spices: In the same bowl, add the garlic, salt, black pepper, paprika, fennel seeds, and curing salt. If you're using wine, add it at this stage as well. Use your hands or a large spoon to thoroughly mix the ingredients, ensuring that everything is evenly incorporated.
  • Stuff the Casing: Soak the sausage casing in warm water to make it pliable. Stuff the mixture into the casing using a sausage stuffer, being careful to avoid air pockets. Tie off the ends tightly with butcher's twine.
  • Curing: Hang the stuffed salami in a cool, dry space with good airflow. The ideal curing environment is around 60-65°F (15-18°C) with humidity levels around 75-80%. Let the salami cure for at least 2-3 weeks, depending on your desired dryness and flavor intensity.
  • Slice and Enjoy: After curing, remove the salami from the casing, slice thinly, and serve. Enjoy it on its own, with cheese, or in a sandwich.

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Notes

  • Use Fresh, High-Quality Meat: The better the quality of the meat, the better the salami will taste. Choose fresh cuts of pork and beef, and opt for fatty pork fatback to ensure richness and flavor.
  • Don't Skip the Curing Salt: While optional, curing salt helps preserve the salami and gives it that distinct flavor. Be sure to use it in the proper amounts and handle with care.
  • Patience is Key: Salami is a labor of love. Don’t rush the curing process. Allow it to hang for the full 2-3 weeks, or even longer, for the best flavor and texture.
  • Maintain Proper Curing Conditions: The curing environment is crucial to the success of this recipe. Ensure your space is cool, dry, and has good airflow. If you don’t have a cellar, a wine fridge or temperature-controlled area works well.
  • Experiment with Spices: The beauty of homemade salami is that you can customize the spices. Add a little extra paprika for smokiness, or experiment with chili flakes for a spicy twist. Your salami should reflect your personal taste!

Nutrition

Nutrition Facts
Salami Recipe
Serving Size
 
100 g
Amount per Serving
Calories
300
% Daily Value*
Fat
 
22
g
34
%
Saturated Fat
 
8
g
50
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
9
g
Cholesterol
 
150
mg
50
%
Sodium
 
1100
mg
48
%
Potassium
 
150
mg
4
%
Carbohydrates
 
1
g
0
%
Protein
 
25
g
50
%
Calcium
 
20
mg
2
%
Iron
 
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword salami
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