Salami di Felino

Salame di Felino is a pure pork salame from Felino, a small town located in the green Baganza valley, the food rich region around Parma. This dry aged sausage is recognized by its uneven shape, one end being smaller than the other. The salami is aged for three months in the same climactic conditions that create the world famous Prosciutto di Parma.
Salami Felino carries PGI, 2013 classification.

MeatsMetricUS
Lean pork (shoulder)600 g1.32 lb
Pork belly200 g0.44 lb
Pork back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #24.0 g3/4 tsp
Pepper1.0 g1/2 tsp
Peppercorns, whole2.0 g1 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Pepper2.0 g1 tsp
Garlic3.5 g1 clove
White wine5 ml1 tsp
Starter culture, T-SPX0.12 guse scale
Instructions
  1. Separately, grind lean pork and fat through 1/4” (6 mm) plate.
  2. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  3. Mix ground meat with salt and cure #2.
  4. Add fat, spices, wine and culture to the mixture and re-mix.
  5. Stuff into large pork casings and make 18” (45 cm) sections.
  6. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  7. Dry for 30 days at 15-12º C (59-54º F), 85→75% decreasing humidity.
  8. The sausage is dried until around 30-35% in weight is lost.
  9. Store sausages at 10-15º C (50-59º F), <75% humidity.
Notes
A fine white mold will grow on the surface of salami which is desirable as it contributes to a better more mellow flavor. If the mold is objectable you can wipe it off with a cloth moistened with vinegar.

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