What a great week end. We were able to procure a free range pig and as we walked out of the butcher with a 120kg pig on our shoulders, the people parted and stood in awe (and total disbelief) as we loaded the pig into the back of the car. The legs did not fully fit in so we had to leave the boot open!!
It was a miserable cold wet day; just the right conditions for Salami making.
From the 120 kg we made about 12 kg of preserving sausages, 6 Kg of fresh sausages (less salty for eating fresh) about 6 kg of liver sausages and 30 salami, 4 Cotechine and 4 large sopprezze (Finocchiona). I also made a couple of Capocolli and 2 pancette. The head was turned into coppa.
It was a great day with my compare. Everyone had and opinion of how to do it best, but as always Calabria won over Veneto, Puglia and Campania. After working in the morning we stopped for a lovely plate of Past'e Fasoulu with some freshly stewed Costate and bones generally. Absolutely chop licking.
The salami e salciccie are all now in the cellar and on Wednesday I will finish off the Capocolle and Pancette. In case anyone is tempted to do a "mid night tasting" I have the place booby trapped and the last transgressor is now up on my trophy wall!!
Trimming the Prosciutto Course mincing for the Calabrese salami
Mixing the Meat The essential ingredient
Filling the lamb bungs A finished Salami
Tying-off the liver sausages Liver and fresh Tuscan sausages
Sausages and Cotechine Men at work
Pietro,
Where do I place my order for some fresh sausages and a salami or two?
The 'sample' sausages you gave me were fantastic. :)
Grazie.
Posted by: Michelangelo | July 11, 2007 at 03:41 PM
Pietro,
I think I have found the website I have been looking for. I hope to make some contribution in the future. Apart from my wine and grappa I have plans for a wood fired oven. I have studied it and am well versed to build in confidently.
I am willing to give you guys a hand in any preparation in all types of preserving just email me.
I am very eager to learn.
Ciao
David
Posted by: David Abdo | August 09, 2007 at 09:34 PM
I would love to know how to make a tradiitional Italian Veneto Salami
Posted by: Mira Hora | May 17, 2008 at 09:25 AM
I would love to know how to make a tradiitional Italian Veneto Salami
Posted by: Mira Hora | May 17, 2008 at 09:26 AM
There is a section in the book on Veneto salamis. Unfortunately I cannot give you the page at the moment because I am in Lipari for few days .If you have any more probs .. just call . me after 6th june on 0402282861
ciao Pietro
Posted by: PIETRO DEMAIO | May 19, 2008 at 08:29 PM
hallo my name is giovanni i can give u a very good salami recepy because i learn to make salami and the rest ov salumi in italy
Posted by: giovanni | August 22, 2008 at 08:13 PM
Pietro, I think you have really started something. I can't wait to buy your book as we live on a small property and grow organic food and animals. Cheers, John
Posted by: John Hunt | December 13, 2008 at 03:54 PM
I liked your site, you are very interesting to write. Merry Christmas and Happy New Year!
Posted by: JOBS_frend | December 26, 2010 at 04:32 PM
Its very nice to read such a fantastic post like this. I am very much happy that I found this blog. I enjoyed reading every little bit of it.Some interesting and well researched information on cameras. I’ll put a link to this site on my blog. Thanks for sharing.
Posted by: sildenafil citrate | May 18, 2011 at 04:35 PM
I read your post and I found it amazing .Your thought process is wonderful. The way you express yourself is awesome.
Posted by: sildenafil citrate | May 23, 2011 at 06:53 PM
I can't wait to buy your book as we live on a small property and grow organic food and animals.
Posted by: ClubPenguinCheats | June 21, 2011 at 11:12 AM
Excellent read, I just passed this onto a colleague who was doing a little research on this topic. And he actually bought me lunch because I found it for him. So I should thank you for the free lunch I got.
Posted by: Electronic Cigarette | October 13, 2011 at 08:23 PM