Salami Piemonte is produced in the Piedmont region of the Italy. Salami Piemonte carries PGI, 2015 classification.
|Lean pork - shoulder, rear leg (ham)||700 g||1.54 lb|
|Jowls, pork belly||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||3.0 g||1/2 tsp|
|Pepper, ground||1.0 g||1/2 tsp|
|Pepper, crushed||1.0 g||1 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/3 tsp|
|Garlic, minced||7.0 g||2 cloves|
|Nutmeg||1.0 g||1/2 tsp|
|Red wine||10 ml||2 tsp|
|Starter culture, T-SPX||0.12 g||use scale|
- Grind lean pork through 3/8” (10 mm) cubes.
- Cut fat into 1/4” (6 mm) cubes.
- Soak nutmeg and minced garlic in red wine.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix meat and fat with all ingredients.
- Stuff into large 40 mm hog casings.
- Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
- 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.
- 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.