21 Jun 2014
June 21, 2014

Salami and prosciutto

  • Mixing the ingredients together
    Mixing the ingredients together
  • Preparing the bungs
    Preparing the bungs
  • Filing the bungs
    Filing the bungs
  • Netting the salami
    Netting the salami
  • The finished product
    The finished product
  • A traditional Italian lunch of spagetti off the bone
    A traditional Italian lunch of spagetti off the bone
  • Coppa
    Coppa

It is the time of year again where we take time out to make our yearly supply of salami.  Our Italian friends from Sydney join us for the day as we chop, mince, mix and fill our way through kilo’s and kilo’s of pork meat to make our lovely salami.  It is also a time for celebration as we cut open the previous years’ prosciutto.  My prosciutto has been salted, fatted and hung for 12 months and today is the day to test its outcome.  Whilst we all agreed that the prosciutto probably needs another six months to cure before it reaches its premium state, no one argued that it tasted pretty good as it is now.  To celebrate I have made cherry bocconcini wrapped in prosciutto and drizzled with garlic olive oil – yummo.  In addition to the prosciutto, I also debuted my coppo; another salted meat that has been curing for the past twelve months.  Now of course is the most difficult part of the salami making process – ‘patience’, as we wait for them to cure for the next six months.

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