Well...we are in the middle of SALAMI Season

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

Comments

[Michelangelo]

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.

[David Abdo]

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

[Mira Hora]

I would love to know how to make a tradiitional Italian Veneto Salami

[Mira Hora]

I would love to know how to make a tradiitional Italian Veneto Salami

[PIETRO DEMAIO]

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

[giovanni]

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

[John Hunt]

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