Salame Piacentino

The Salame Piacentino is produced in the province of Piacenza. Salame Piacentino carries PDO, 1996 classification.

MeatsMetricUS
Lean pork700 g1.54 lb
Back fat, pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure # 22.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Peppercorns, whole1.0 g1/2 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Nutmeg0.5 g1/4 tsp
Garlic7.0 g2 cloves
White or red wine5 ml1 tsp
Starter culture, T-SPX0.12 guse scale
Instructions
  1. Grind meat through 3/8” (10 mm) plate.
  2. Cut fat into 1/4” (6 mm) cubes.
  3. Dissolve starter culture in 1 tablespoon de-chlorinated water 30 minutes before mixing step.
  4. Mix ground meat with salt and cure #2.
  5. Add fat, spices, wine and culture to the mixture and re-mix.
  6. Stuff into 40 mm hog casings.
  7. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  8. Dry at 15→12º C (59→54º F), 85→75% decreasing humidity for 45 days. The sausage is dried until around 30-35% in weight is lost.
  9. Store sausages at 10-15º C (50-59º F), <75% humidity.

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