Salame Brianza

Salame Brianza is produced in the Lombardy region of Italy in the provinces of Lecco, Como and Milan. Salame Brianza carry PDO, 1996 classification.

Lean pork (shoulder)700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #23.0 g1/2 tsp
White pepper2.0 g1 tsp
Black peppercorns4.0 g2 tsp
Dextrose3.0 g1/2 tsp
Garlic powder3.0 g1/2 tsp
White wine15 ml1 Tbsp
T-SPX culture0.12 guse scale
  1. Grind lean pork through 1/4” (6 mm) plate.
  2. Dice fat into 1/4” (6 mm) cubes.
  3. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  4. Mix lean pork with salt and cure #2. Add spices, wine and culture. Add diced fat and mix all together.
  5. Stuff firmly into 40 mm hog casings.
  6. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  7. Dry at 9-13° C (48-56° F) for 3 weeks.
  8. Store at 10-12° C (50-55° F), 75% humidity.
Salami Brianze is produced in different size casings and that will affect drying times:

40 mm - 3 weeks
41-50 mm - 4 weeks
51-60 mm - 5 weeks
61-70 mm - 6 weeks
71-80 mm - 8 weeks
81-90 mm - 10 weeks
91 mm or bigger - 15 weeks

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