What to do after the Salamis are hanging.

Well the salamis are drying well. They have developed a luxuriant layer of mould...This is good.. and I have wiped it off with a rag soaked in vinegar and olive oil.

In the fields, my wife and I have begun to prune our 600 grape vines. This cold weather is good for the vines as it helps decrease disease. We are only 1/2 way through but will be finished before bud-burst in August.

Our neighbour brought us 6 lts of fresh, unpaturized milk from her cow. Lynn wanted some ricotta so we made that as well as some Halloumi..a Cypriot cheeze that is great in polpetti and frittata as well as the traditional method of frying the cheese and eating it hot on some crusty bread, with a drizzle of our own Olive Oil.

We also planted 2 apricot trees and I took a scion cutting from the plum tree to graft in September..all is proceeding well.

Well, must move on..I sold my first 2 books on line..very exciting !!!

Lynn just asked me whether anyone reads this. How do I know!! If there is anyone out there, drop me a line.

My compare has asked me to make him a wood fired oven. I will keep you posted with some photos.

Sta bonu.

Pietro

Comments

[vince porreca]

Pietro,
Purchased your book a couple of weeks ago, brought back a lot of childhood memories!! I have made my first salamis on my own, no help from the folks, they (the salami not the folks) have a peculiar smell (like sulfur maybe) is this normal? It has been a week and a half since they have been hanging.
Would appreciate your comments.
Vincenzo

[pietro]

Hi Vince . the most important time in hanging the salamis, is the first 8-10 days . DURING THIS TIME THE SALAMAMIS THE MOISTURE OF THE AIR MUST BE 70- 80% . Th salamis will develop a white mould . If they dont , the air is too dry and you will loose the salamis. You must maintain the moisture and you can do this by just wetting the ground under the salamis or adding moist strw etc . However the mould must not dry up for at least 5-6 weeks .

[john caine]

hi pietro
Just discovered your sites so i thought i'd say hello and thanks.
We learned how to make salami a few years ago from an italian father of a friend. Pitched in some dollars and dug in with both hands and they were great. We bought your book early last year, got inspired, bought half a pig and went it alone and produced a batch of Calabrese salami by following your directions. They are/were great. This year a full pig, some helping hands and a few beers and the next lot are hanging with a nice layer of mould growing. Making some pancetta now following your directions. Good reading and a great book. It's amazing how many people make their own salami's, most keep it quiet and with good reason, Everybody that tastes it wants a piece of the action - cheers john

[Bradley McKinnon]

Pietro,

I am interestd in purchasing your book. Can you answer a few questions for me before I make the investment though:

-does your book have detailed diagrams on how to tie and hang salami

-does it note the temperatures and humidity (conditions) for curing meats

-does it give directions on how to cut the various sections of a pig to separate the different cuts

I am an amature and need very specific directions to be successful.

Thanks

Brad McKinnon