Balmy for Salami

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In Italy many years ago, dispatching and sorting the pig into curable meats was the job of my father’s family. The brothers would go from home to home assisting the villages in turning la porcetta into whichever salami they liked best. In our region of Veneto, located at the very top of Italy, they called it Salami Veneto. Not the most creative name I admit, but what the northern Italians lacked in creativity in name they also lacked in spice, in a good way.

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The Veneto salami is as un-enhanced as it comes, the pork has very little in the way of spices or other flavours and so the quality of pork we use must be perfect and the very freshest. This year our pig was supplied by James Mele of The Meat Room, who hosted us for the salami sessions a couple of weekends back.
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So this weekend past we set up shop Gian Carlo’s home and with knives sharpened and benches sanitised we awaited our sow. We set to butchering early Saturday morning and by that afternoon had turned a near 100kg pig into its parts there of. Minced then graded, we had various piles of meat around the room, the fat ratios are just as important as spice, Gian Carlo exclaims.
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Now days we don’t just have one style of salami, no matter how delicious it is. This year we made several including, Veneto, Calabrese cacciatore, Sopressa, Salamini and Cotechino, The first of which should be ready in four or five weeks.
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I’m not here to claim we have the best recipes and nor will I publish them, but we are certainly happy to help with advice and instruction. If you are interested in or about to start making salami or any charcuterie then fantastic, what you’re about to create will turn you off store bought small goods forever. Home made is best made. Please stay tuned for the results.
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