Salame Sant'Angelo

The production area of Salame Sant'Angelo comprises the territory of the municipality of Sant’Angelo di Brolo, Messina, Sicily. Salame Sant'Angelo carries PGI, 2008 classification

Lean pork - shoulder, loin, ham, trimmed belly*1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Sea salt28 g5 tsp
Cure #23.0 g1/2 tsp
Pepper1.0 g1/2 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Starter culture, T-SPX0.12 guse scale
  1. Cut meat into 3/8” 10 mm cubes.
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix meat with all ingredients.
  4. Stuff into large 40-60 mm hog casings.
  5. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  6. Dry at 15-12º C (59-54º F), 85→75% decreasing humidity for 30-45 days. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), <75% humidity.
* Fat content must stay below 20%.
A white mold is expected on the sausage.

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