Ingredients
Juice of one lemon
2 salami sausage casings
2kg pork neck, chilled
400g pork back fat, chilled
Salt flakes
1 tbsp freshly ground white pepper
3 tbsp fennel seeds
2 tbsp grappa
Recipe by: Adrian Richardson
Photography by: Kristoffer Paulsen
Method
1. Fill a bowl with lukewarm water and stir in the lemon juice. Soak the sausage casings for 5-10 minutes.
2. With a very sharp knife, trim away any tendons, sinew or bits of bone from the pork neck and discard. Cut the meat into 2cm dice.
3. Slice the skin away from the back fat and discard. Cut the fat into 2cm dice
4. Weigh the combined meat and fat. Calculate 2.8% of the weight – which should be somewhere around 60g – and weigh out that amount of salt. Combine the meat and fat, salt and pepper into a mixing bowl and mix well.
5. Push the mixture through a mincer fitted with a 6mm plate, directly onto a work surface.
6. Scatter the fennel seeds and grappa onto the mincemeat.
7. Use your hands to knead the mixture vigorously for 5-10 minutes until it becomes nice and sticky.
8. Remove the sausage casings from the water and fill the ox bung carefully, packing the mixture in right down to the closed end so you don’t trap any pockets of air that could cause the salami to spoil from within.
9. Once all the filling is used, tie the open end of the bung tightly with a string.
10. Prick the salamis a few times with a sharp pin to expel any air pockets.
11. Hang salamis in a cool, dry, well – ventilated place for 2-3 months (a garage is ideal). Over time, water will evaporate from the salami, and it will become dry and hard. Natural white moulds may bloom to the outside of the surface, but these are not harmful, and they add flavour.
12. Cut off slices as required. Once cut, store the salami in an airtight container and refrigerate. It will keep for up to 2 months.
Wine Match
Grenache or GSM blend