Category: Salamis

This is a typical sausage from Catalonia, one of the most traditional regions in Spain. It is thinner than traditional salami, made from pork, preferably Iberian, fed with acorns. It uses little or no seasoning. This way the flavor of the meat is brought out. Ideally, the production process should take between three and four months. The longer the curing time, the drier and darker red the Catalan fuet will be.

Want to make a salami? This recipe is the simplest to start on this journey. Salami is one of the simplest and most exuberant forms of meat processing. It's an alchemy that transforms a piece of raw meat into an extremely tasty and durable product. Creating a quality product by exposing a piece of meat to time, without any type of cooking, is fascinating!

Recipe for spicy salami, smoked on the barbecue for an appetizer. In this recipe we made a salami with a very simple recipe, smoked on a common barbecue.

This rustic salami was inspired by the traditional Portuguese salpicão, which is a sausage or, as they say in Portugal, sausage, made with pork loin, preferably from the Bísara breed, cut into cubes of approximately 5 cm, seasoned with wine, salt, garlic , bay leaves and pepper. After seasoning, it is left to marinate, or cure, for four days. Traditionally, salpicão is smoked and then aged, but in this variation it was made without smoking.

Receipt of Salami CIAUSCOLO IGP (Indicazione Geografica Protetta). The meat used must be between two and ten days old after slaughter, ensuring the appropriate degree of maturation. The meat must be ground in two or three steps. The diameter of the grinder disc holes must be progressively reduced until the last grinding with holes between 2 and 3 mm. The mixture obtained must be homogeneous. The fat content should vary between 32% and 42%.