Lamb Salami from the Island of Sardinia

This is an Italian recipe from the Provenance region, Sardinia island. Sardinia is a paradisiacal island in the Mediterranean Sea that, in addition to its natural beauty, presented us with a salami made by hand using lamb meat. Lamb meat has a strong flavor, which makes this product a delicacy for those who enjoy a more pronounced meat flavor. Sardinian salami is originally cured for a long period, around 4 months, which is why it resembles raw ham.

Sardinian Salami Ingredients

Meat

• Lamb shank – 90% – 1500g;
• Bacon/Pork Belly – 10% – 150g;

Condiments and additives

• Salt – 2% – 33g;
• Sugar – 1% – 16g;
• Antioxidant (with sodium erythorbate) – 0.24% – 4g;
• Curing salt 2 (6% of nitrite, 3% of nitrate and 93.75% of salt) – 0.24% – 4g;
• Fennel in grains – 7g;
• Dehydrated granulated garlic – 7g;
• Ground black pepper – 4g;
• Starter culture (lactic acid bacteria) – a teaspoon of coffee diluted in 100ml of filtered water;
• Red wine – 50ml.

Preparation of lamb salami from the Island of Sardinia

Grind the meat and two thirds of the fat into a fine disc;

Chop 1 third of the fat into small cubes (half a cm) so that it appears in the salami. This fat is decorative and, if you don't want pieces of fat visible in the salami, grind it together with the meat.

Mix all the ingredients well until the salami dough becomes sticky. Approximately 2 minutes. You can mix with your hands, using an orbital mixer or kneader.

Embed in straight collagen or natural beef casing measuring between 45mm and 60mm, depending on the desired thickness of the salami. In this case I used 45mm collagen casing.

Poke holes with a pin/needle or pricker to remove air bubbles that are trapped between the casing and the salami dough. Air bubbles oxidize the fat and create areas with a different color and rancid taste, which is why they need to be removed.

Weigh each salami and record the initial weight.

Hang the salami in an environment with a temperature between 12ºC and 15ºC with relative humidity close to 80%.

There is no need for fermentation as the wine works as an acidifier. Fermentation in salami generates lactic acid and protects it through acidification. The starter culture adds flavor and aroma through enzymatic action that is fundamental in the formation and color stability of the final product. The starter culture also has lipolytic and proteolytic activities, involved in aroma formation.

Leave hanging until the salami has lost between 35% and 40% of its initial weight.

Salamis weight loss

SALAME 1

starting weight: 363g
final weight: 202g
loss: 45%

SALAME 2

starting weight: 316g
final weight: 173g
loss: 45%

SALAME 3

starting weight: 333g
final weight: 177g
loss: 47%

SALAME 4

starting weight: 315g
final weight: 168g
loss: 47%

SALAM 5

starting weight: 182g
final weight: 101g
loss: 45%;