Salsiccia di Calabria

Salsiccia di Calabria is a dry sausage produced in the Calabria Region of Italy. Salsiccia di Calabria carries PDO, 1998 classification.

Pork shoulder500 g1.10 lb
Pork loin, fat included400 g0.88 lb
Back fat100 g0.22
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #23.0 g1/2 tsp
Dextrose3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Pepper1.0 g1/2 tsp
Red pepper1.0 g1/2 tsp
Paprika, sweet2.0 g1 tsp
Fennel seeds, whole1.0 g1 tsp
Red wine10 ml2 tsp
Starter culture, T-SPX0.12 guse scale
  1. Grind lean pork through 3/8” 10 mm cubes.
  2. Cut fat into 1/4” (6 mm) cubes.
  3. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  4. Mix meat and fat with all ingredients.
  5. Stuff into large 36-40 mm hog casings. Twist into links 16” (40 cm) long or make individual horse-shoe shape loops.
  6. Ferment at 20º C (68º F) for 72 hours, 90 → 85% humidity.
  7. 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.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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