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Salami

Welcome to the world of Salami making. Salami is a fermented dry cured sausage that can be eaten raw. There are many processes that make this possible and in this section you will get to see the entire process come to life. I’ll share with you some original and traditional recipes as well as my secrets on how to guarantee success every time.

Nduja Salami

This salami is in my top 5 favorite salami. It’s delicious, very easy to make, and incredibly forgiving. The high fat content along with the Calabrian pepper paste makes this salami very spreadable. Perfect for a charcuterie board, a dollop on pizza, or even cooked slightly and added to pasta!! So tasty! Follow basic salami …

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Ventricina Salami

Talk about one amazing salami. The ventricina is one of Italy’s most decorated cold cuts and it’s easy to see why. It’s amazing!! Enjoy the recipe!! Follow basic salami preparation practices when making this sausage. Here are a few things you might find useful when making salami. If you want to see the different things …

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Pfefferbeisser

If you love pepper, you’ll love this sausage. The name literally translates to “pepper bites” and this German snack stick delivers!!! Follow basic salami preparation practices when making this sausage. Here are a few things you might find useful when making salami. If you want to see the different things that we use in operation …

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Gentile Salami

This very simply seasoned salami packs a tremendous amount of flavor!! The secret is in the casing. The Budello Gentile (hog bung). This thick casing allows for a nice slow drying period, and as we all know the slower it dries the more flavor it develops! Follow basic salami preparation practices when making this sausage. …

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Hard Salami

Today we are making the Hard Salami. A delicious salami that should be in every salami maker’s cabinet of goodies. Let me know if you get a chance to make this delicious charcuterie. Follow basic salami preparation practices when making this sausage. Here are a few things you might find useful when making salami. If …

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