An easy guide on how to make a Cacciatorini Salami, a traditional salami from the north of Italy (translates as "hunters" salami).
This version uses no meat grinder or sausage stuffer or added nitrates to keep as traditional as possible.
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INGREDIENTS
700g of Pork Loin (skin removed) or you can use pork shoulder, but if using the shoulder trim out any sinew or silverskin (the thin membrane of connective tissue that encases the muscle so you have 700g of trimmed pork)
300g of Pork Belly (skin removed)
1/2 glass (25 ml) of red or white wine (I prefer red) which is 25ml
30g (3% of the weight) with sea salt (the mineral properties of the salt really shine through)
Large clove of garlic
3g of black pepper corns
1g of cracked black pepper
Sausage skins
String
A needle or pin
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