Handmade Peperone

Peperone (or pepperoni) is a sausage with a strong seasoning and a production process very similar to salami. It is a product that dates back to Roman times, widely produced in the United States due to its enormous use in pizzas. As it is produced on a large scale in the USA, the best-known version is a distant imitation of the original Roman peperone. True peperone, whose name means large pepper or paprika, is a lean, spicy and very seasoned salami. The meat generally used is beef, but pork can also be used and helps to harmonize the flavor of the product.

Definition and commercial classification of Peperone

Peperone is an industrialized meat product, made with pork and/or beef, bacon, added ingredients, with an average particle size between 3 and 6 mm, embedded in natural or artificial casings, peppered, cured, fermented, matured, dried for the indicated time by the manufacturing process, smoked or not.

Ingredients for Handcrafted Peperone

750g beef
750g pork shank
27g salt = 1.8%
4g curing salt 2 (6% of nitrite, 3% of nitrate and 93,75% of salt)
4g antioxidant (with sodium erythorbate)
1g starter culture (lactic acid bacteria)
6g cayenne pepper
1g allspice
1g fennel seed
20g sugar
10g sweet paprika
2g hot paprika
30ml red wine

Preparation of Artisanal Peperone

1) Grind the meat and fat or, if you don't have a grinder, chop finely with a knife.

2) Dissolve the starter culture in a glass of filtered water and mix well.

3) Add all the condiments, the dissolved starter culture and the additives to the ground meat and beat with the flat blade of an orbital mixer or mix well with your hands until the peperone dough is very sticky and sticky. It is important that the dough is very sticky so that the bond is created that keeps the product more compact and firm. Generally you need to beat or mix for approximately 2 minutes on low speed so that all the ingredients are mixed for approximately 2 minutes.

4) Fill the mixture into the collagen casing – we use 45mm collagen casing – or natural bovine casing. Roll up 25 to 30 centimeters apart and secure the ends with string or a clip. Using a sterile pin or needle, pierce the casing to remove air pockets and facilitate drying.

Maturation and drying of Peperone

If you have added the starter culture, you can leave it at room temperature, ideally 25 degrees, for 48 to 72 hours for the added bacteria to proliferate. The beneficial bacteria will produce lactic acid, in addition to collaborating with enzymatic, lipolytic and proteolytic actions that generate different aromas and flavors to the product.

For safety reasons, I recommend reading the post curing salt what it is and how much to use. In it you will find relevant information about healing, acidity and prevention against botulism.

Hang and let it cure/dry at a temperature close to 14°C with 70% to 80% of moisture until the peperone loses between 30% and 40% of its initial weight. The more weight you lose, the firmer and more intense the flavor will be. Under correct conditions, the peperone will lose its ideal weight in approximately 20 days, depending on the casing and caliber.

If the environment is too dry, the outer part of the peperone will dry out too much and create a dark, rigid “shell” that will prevent the interior from losing moisture. You probably won't lose the product, but the center will never dry properly, so always maintain good humidity. Ideally, the environment should maintain a minimum humidity of 70%.

I used a plastic box inside the refrigerator to keep the temperature low and the humidity high. The refrigerator is usually very dry and the box can trap the moisture inside. To learn more about the plastic box solution, watch the video below. Another good environment for maturing salami is a mini wine cellar with integrated temperature control and air circulation.

Plastic box for making salami in the refrigerator

Video of Handcrafted Peperone

Result of Craft Peperone

It was excellent, very tasty and spicy, but not overly spicy. You can eat a few slices before your tongue starts to burn moderately. The fennel gave a very good contrast and the mixture of half and half meats worked very well. I recommend you try the recipe!