Salami de Verona

This Italian sausage originates in the province of Verona.

Beef300 g0.66 lb
Pork350 g0.77 lb
Pork back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Garlic, minced7.0 g2 cloves
Nutmeg0.5 g1/2 tsp
Cumin0.5 g1/2 tsp
Cognac or red wine10 ml2 tsp
Starter culture, T-SPX0.12 guse scale
  1. Grind pork through 1/4” (6 mm) mm cubes.
  2. Grind beef through 1/4” (6 mm) plate.
  3. Cut back fat into 1/4” (6 mm) cubes.
  4. Soak nutmeg and minced garlic in red wine.
  5. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  6. Mix meat and fat with all ingredients.
  7. Stuff into 40 mm hog casings.
  8. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  9. 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.
  10. Store sausages at 10-15º C (50-59º F), <75% humidity.
The fat content of this salami is rather high, it can reach 40-50%.

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