A few months ago I was asked how the CELR-12 performed when it comes to salami. Truth is I didn’t know as I’ve only ever made dry cured whole muscles using that unit. So the following video and recipe is a fun experiment where we make both the Spanish Chorizo and the Italian Callabrese Salami […]
In the world of sausage making there are several types of sausages. The most basic is considered the “fresh bulk sausage”. The fresh bulk sausage is sausage that is not put into casings and consists of meat and seasonings that have been mixed together. In this category you might find the breakfast sausage, Mexican chorizo,
Time for another salami recipe. This week’s recipe is no ordinary salami though, it’s Soppressata di Calabria. So what makes this air cured sausage so special. Well for starters it’s not cylindrical like most salami. It’s oblong. This shape comes from the act of pressing the salami during the initial stages of processing and fermenting.
Soppressata di Calabria – Step by Step Video Tutorial Read More »
