Authentic Homemade Salame di Felino Recipe

Ingredients

10 pounds of pork shoulder
0.25 pounds of pork back fat
5 tablespoons of salt
1 tablespoon of Prague powder #2
2.5 tablespoons of dextrose
5 tablespoons of ground black pepper
2 tablespoons of garlic powder
0.25 cups of red wine
Hog casings, about 8 feet
Butcher's twine
Mold 600 culture

Steps and instructions

Start with cutting the pork shoulder and back fat into small pieces that fit your meat grinder.
Place the cut meat and fat in the freezer for about an hour until it's partially frozen.
While the meat is chilling, soak the hog casings in warm water.
Grind the chilled meat and fat through the medium plate of your meat grinder into a large bowl set in ice.
Add the salt, Prague powder, dextrose, ground black pepper, and garlic powder to the ground meat. Mix thoroughly.
Add the red wine to the meat mixture and mix again until the wine is fully incorporated.
Stuff the meat mixture into the hog casings, twisting the sausages into 10-inch links. Tie the ends of each link with butcher's twine.
Ferment the sausages at room temperature for 72 hours, maintaining high humidity.
After fermentation, transfer the sausages to a curing chamber. The temperature should be lower than room temperature, and humidity should be high.
Leave the sausages to cure for at least six weeks. The sausages should lose about 30% of their initial weight.
Once the sausages are cured, they can be stored in the refrigerator. They are now ready to be sliced and served.

Tools for making

Meat grinder - A machine used to grind the pork shoulder and back fat.
Large bowl - Used to hold the ground meat mixture while mixing in the seasonings.
Ice - Placed in the large bowl to keep the meat mixture cold during mixing.
Hog casings - Natural sausage casings made from the intestines of pigs.
Butcher's twine - Used to tie the ends of the stuffed sausages and create individual links.
Curing chamber - A controlled environment where the sausages will ferment and cure.
Refrigerator - Used for storing the cured sausages prior to slicing and serving.

Recipe variations

Experiment with different types of pork, such as using a combination of pork shoulder and pork belly for a richer flavor.
Add crushed red pepper flakes or chili powder to the meat mixture for a spicier salame.
Try using different spices or herbs, such as fennel seeds, coriander, or paprika, to customize the flavor profile.
Replace the red wine with white wine or dry vermouth to impart a different flavor to the salame.
For a milder taste, reduce the amount of salt or use a low-sodium alternative.
Consider using different casings, such as collagen casings or natural sheep casings, for a variation in texture.
Add chunks of cheese, like Parmesan or Pecorino, to the meat mixture for a delicious cheese-infused salame.
Experiment with different fermentation times to achieve varying levels of tanginess and flavor development.
For a meat-free option, substitute the pork with a combination of cooked and seasoned mushrooms, textured vegetable protein, or tempeh.
Explore different curing methods, such as cold smoking the salame before the curing process, to add a smoky flavor.

Recipe overview

Overview

Welcome to our detailed recipe for Salame di Felino, an authentic Italian specialty. Originating from the town of Felino in northern Italy, this salami combines the richness of pork with the tanginess of wine and the sharpness of garlic.

This homemade Salame di Felino recipe requires careful preparation and a lengthy fermentation and curing process. However, the result is well worth the wait! Over time, the flavors develop and meld together, creating a robust, savory salami that is perfect for charcuterie boards or just snacking on its own.

While making Salame di Felino can seem daunting, our step-by-step instructions simplify the process. With a little patience and the right ingredients, you'll be able to create this Italian delicacy in your own kitchen.

Let's embark on this culinary journey to create a taste of Italy in your home!

Common questions

Can I use a different cut of meat instead of pork shoulder? - While pork shoulder is traditionally used for Salame di Felino, you can experiment with other cuts of pork such as pork butt or picnic shoulder. Just make sure they have a good fat content for the desired texture.
What is Prague powder #2? - Prague powder #2 is a curing salt that contains sodium nitrite and sodium nitrate. It helps preserve the meat and gives it a characteristic flavor and color. It is not interchangeable with regular table salt, so make sure to use the correct curing salt.
Can I substitute red wine with another type of alcohol? - Red wine is commonly used in Salame di Felino for its flavor, but you can experiment with other types of alcohol such as white wine or even dry vermouth. Just keep in mind that it may alter the taste slightly.
What is Mold 600 culture? - Mold 600 culture is a specific type of mold spores used in the production of dry-cured sausages like Salame di Felino. It helps develop the characteristic white mold on the surface of the sausages. If you can't find this specific culture, you can try using other suitable mold cultures for dry-cured meats.
Do I need a curing chamber? - While a curing chamber provides the ideal conditions for curing the sausages, it is not absolutely necessary. If you don't have a curing chamber, you can still air-dry the sausages in a cool, humid place such as a basement or cellar.

Serving dishes and utensils

Meat Grinder - A meat grinder is essential for grinding the pork shoulder and back fat to the desired consistency.
Sausage Stuffer - A sausage stuffer is used to stuff the meat mixture into the hog casings and create the sausages.
Butcher's Twine - Butcher's twine is needed for tying the ends of the sausages and securing them during the curing process.
Curing Chamber - A curing chamber is used to provide the ideal temperature and humidity conditions for the sausages to cure properly.
Food Scale - A food scale is useful for accurately measuring the ingredients, especially when working with curing agents.
Large Bowl - A large bowl is needed to mix the ground meat, fat, and seasonings together.
Hog Casings - Hog casings are natural sausage casings that are used to encase the meat mixture and form the sausages.
Mold 600 Culture - Mold 600 culture is a specific type of mold culture used to develop the characteristic white mold on the surface of the salame.
Knife - A sharp knife is required for slicing the salame before serving.
Refrigerator - A refrigerator is needed for storing the cured salame until it is ready to be sliced and served.

Origin stories

Hailing from the charming town of Felino in the Parma region of Italy, Salame di Felino is a testament to Italy's love of fine cured meats. The story goes that during the Middle Ages, the region was awash in pigs due to its prime location near the Via Aemilia, one of the most important Roman roads of Northern Italy. As a result, the locals of Felino began preserving pork in the form of salami, using a unique combination of pepper, garlic, and local wines. This practice has continued for centuries, being handed down from generation to generation, and remains largely unchanged even today. Nowadays, Salame di Felino enjoys the status of a Protected Geographical Indication in the European Union, ensuring that the traditional methods and ingredients are upheld. So, when you partake in a slice of Salame di Felino, you're not just savoring a delicious morsel of cured meat, but also a rich, time-honored slice of Italian history.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.