Salame d’oca di Mortara

Salame d’oca di Mortara is made from geese born, raised and slaughtered within the Regions of Lombardy, Piedmont, Emilia-Romagna, Veneto, Trentino-Alto Adige and Friuli-Venezia Giulia. During the finishing period (last three months) they are fed exclusively on green fodder and cereals.
Salame d’oca di Mortara carries PGI, 2004 classification.

Lean goose meat350 g0.77 lb
Lean pork (butt or shoulder)350 g0.77 lb
Pork belly and/or jowls300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Sea salt30 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
Pepper3.0 g1-1/2 tsp
Nutmeg1.0 g1/2 tsp
Cumin1.0 g1/2 tsp
White wine5 ml1 tsp
T-SPX culture *0.12 guse scale
  1. Separately, grind meat and fat through 3/8” (10 mm) plate.
  2. * 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.*
  3. Mix lean meats with salt and cure #2. Add spices, wine and culture. Mix. Add ground fat and mix all together.
  4. Stuffing. The goose skin, salted, trimmed and stitched with cotton thread, is used as casing
  5. for the sausage, which takes the form of the goose’s neck or, if the back and belly skin is used, a cylinder.
  6. The stuffed sausages are pierced, tied up and kept in well ventilated chambers at a temperature ranging between 14-18° C (58-64° F) for a minimum period for one to three days depending on size (choose 3 days if starter culture was added). After drying they are cooked in water at 80°C (176° F) and then cooled. Allow 10 minutes cooking time for each 10 mm of stuffed sausage diameter.
* use of T-SPX is optional. The culture works slow below 18° C (64° F) so allow 3 days for fermentation.

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