Salami Calabrese

The Calabria is a region in Southern Italy known for spicy foods. This coarsely ground pork salami is mildly hot, due to a generous addition of red pepper flakes and paprika. These ingredients create chorizo-like red color.

Pork shoulder, lean700 g1.54 lb
Fat, preferably hard300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1.2 tsp
Pepper2.0 g1 tsp
Red pepper flakes4.0 g2 tsp
Paprika2.0 g1 tsp
Wild fennel seeds*2.0 g1 tsp
Starter culture, T-SPX0.12 guse scale
Sweet vermouth or red wine60 ml2 oz fl
  1. Grind lean pork through 3/8” (10 mm) plate.
  2. Grind fat through 3/8” (10 mm) plate.
  3. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  4. Mix lean pork with salt and cure #2.
  5. Grind spices in a spice mill.
  6. Add spices, wine and culture to the mixture and re-mix. Finally, add fat and mix again.
  7. Stuff into 40-42 mm hog casings forming 24” (60 cm) links.
  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 1 month. The sausage is dried until around 30-35% in weight is lost.
  10. Store sausages at 10-15º C (50-59º F), <75% humidity.
* you can use less fragrant regular fennel seeds or even anise seeds.
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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