Salami Piemonte

Salami Piemonte is produced in the Piedmont region of the Italy. Salami Piemonte carries PGI, 2015 classification.

Lean pork - shoulder, rear leg (ham)700 g1.54 lb
Jowls, pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #23.0 g1/2 tsp
Pepper, ground1.0 g1/2 tsp
Pepper, crushed1.0 g1 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Garlic, minced7.0 g2 cloves
Nutmeg1.0 g1/2 tsp
Red wine10 ml2 tsp
Starter culture, T-SPX0.12 guse scale
  1. Grind lean pork through 3/8” (10 mm) cubes.
  2. Cut fat into 1/4” (6 mm) cubes.
  3. Soak nutmeg and minced garlic in red wine.
  4. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  5. Mix meat and fat with all ingredients.
  6. Stuff into large 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 30 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.
Salami Piemonte is stuffed in natural casings from 40 to 90 mm in diamter. The drying time will vary accordingly from 30 to 80 days.

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