Fuet Salami

Follow basic salami preparation practices when making this sausage. Clean and Sanitize all of your equipment.Keep your meat and grinder parts super cold (below 35F) during the grinding processRehydrate your starter culture (in non-chlorinated water) for 30 minutes prior to use.Mix your very chilled mince meat, seasonings, and starter culture
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Pitina – Italian Meatball Salami

Pitina. A remarkable Italian Salami originating in the Dolomite valleys of Tramonti di Sopra, Tramonti di Sotto, and the River Cellina, in the northeastern Italian province of Pordenone in Friuli. This dry cured meat is not your typical salami. It’s actually more like a meatball than a salami. Pitina was a salami
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Italian Cacciatore Salami

Have you ever heard of the Italian Cacciatore Salami? It’s incredible. The word cacciatore means hunter in Italian and this salami is appropriately names a hunters sausage. This sausage was often take out in the field and used for food by hunters as it was shelf stable and didn’t require
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Mint Salami

Salami making can be a beautiful way to express yourself creatively. I personally see salami making as a blank canvas and through different proteins and spices we can create edible art! Today’s salami was inspired by the idea of food perception. I wanted to create a salami that looked and
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