Rustic salami embedded in a beef base and aged for 51 days

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.

If you choose to smoke, it should be done at a moderate temperature, preferably with oak or chestnut wood. Once smoking is complete, a period of curing (drying) follows in a dark place. The smoking and curing period must be at least 40 days.

Ingredients

1kg of pork loin;
100ml of red wine;
18g of salt;
18g crushed garlic;
3g of paprika;
3g of type 2 curing salt*; (6% of nitrite, 3% of nitrate and 93,75% of salt)
3g of antioxidant with erythorbate**;
5 bay leaves;
1 unit of beef bung.

* curing salt 2 is a mixture of salt, nitrite and nitrate, mandatory in meat sausages sold in Brazil. It is a preservative that inhibits the proliferation of bacteria, such as botulism. For personal consumption, use is optional, but recommended.
** antioxidant with erythorbate works together with the curing salt and prevents rancidity. For personal consumption, use is optional, but recommended.

Method of preparation

Cut the loin into pieces of approximately 5 cm;

Mix the crushed garlic, salt, bay leaf, wine and paprika with the meat;

Leave for 4 days in the refrigerator;

Wash the tripe well, remove the bay leaves from the meat and stuff it;

If you choose to smoke, smoke for one night at a low temperature, up to 45ºC;

Hang in a cold place for up to 40 to 50 days;

It should be served raw, sliced into slices, as an aperitif or with good bread, cheese and wine.

Maturation

Starting weight, day 03/05: 1396 grams
Final weight, 04/25: 750 grams, loss of 47% of initial weight in 51 days.