Each winter, within a brick-walled suburban garage, hundreds of households brave the cold for the start of the salami season. All hands young and also old, room on deck to clean and clear space, so that thousands of kilos of meat, deserve to be turned into neatly packed parcels of pork.

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For candid Bressi, co-owner of north Melbourne"s Saluministi, this is bigger than tradition. Salumi make is one art type — an epicurean labour of love. And also as anyone who prospered up in and also around this garages would certainly know, these recipes have actually origins deep rooted in necessity.

As open minded explains, the difference between a homemade and also store-bought salami is starter culture. "All commercially do salami demands a starter culture," that says. "It"s illegal to offer without it." yet it"s this starter culture that increases the acidity in the meat, bring about it to readjust flavour and sometimes become tangy.

Alternatively, the world making it without the culture have had actually to display that their process is equal, if not more effective 보다 what a commercial starter culture might be able to do. This procedure is reliant top top moisture rather of acidity, and depending ~ above the variety, homemade salami may need to reduce in load by fifty percent before it’s safe to eat. The result is a salami through a much more facility and fragile flavour profile.

These days, homemade salami isn"t an activity just for Italian families; with providers such as residence Make It marketing specialist devices to those new to the process, there"s clearly a new wave of salami machines looking to try their hand at the homemade stuff. And this weekend"s Melbourne Salami Festa (now in its 4th year), will be showcasing simply how good homemade salami can be. The amateur salumi-making competition sees a wide selection of attendees vying because that the title of ideal salami maker — and also with team Saluministi having actually placed in the height three two years running, we recorded up with Frank to learn more about why world are so passionate about homemade salumi, and also to obtain some tips on making her own.



In the old days, a salami would’ve never been made in isolation. A whole pig would certainly be damaged down into its various parts and also used to do prosciutto, porchetta and also a selection of various other cuts. "Everything else, all the various other bits the meat and fat, were chopped up, ground and turned into salami," states Frank.

There room eight key cuts the pork offered in the Italian institution of curing, and also each has a traditional purpose. A salami is floor meat, for this reason it deserve to come native any part of the pig — but female pork is a must. Male pigs will create a "boar" taste, i m sorry is undesirable in cured meat.

"Once you acquire a cut of meat, it deserve to be hard to tell whether it"s male or female," the says. "But a woman pig should smell perfect clean." If you"re not game enough to tackle an entire pig, find a butcher the you trust and also go from there. Follow to open minded it"s the shoulder, because of its sweetness and also good, skinny meat-to-fat ratio, that"s the cut of an option for many. However, it all comes under to what you like.

"Everyone has actually ideas around what part of the pig produces the best salami," frank says. "But ultimately, as lengthy as the meat is fresh, it"s personal preference after ~ that."


For the finest chance of obtaining your salami working, Frank proposal a good mincer. Yet if you can"t afford one, over there are absolutely ways roughly it. Mincing by hand is tho an option. It"s also a an excellent idea to sterilise and also wash her tools, climate stick them in the freezer prior to you use them. That method your bowls, knives and also anything else that will certainly come into call with the meat. They need to be therefore cold girlfriend shouldn’t be able to touch them. You"ll require gloves.

Good temperature regulate is what stops her salami native going bad. If you"re mincing by hand, shot to work quickly to limit the moment the meat is out of the fridge. Back Frank has a trick: "Stack a steel key on top an additional bowl filled v ice," that says. "That way, everything goes in is always going to continue to be cold until you can get it back in the fridge."

If you"re serious around your salami and also want to buy some suitable equipment, Home make It is a an excellent place come start.



The key ingredient in salami is salt. In fact, in the old days, salt and also pepper would certainly be nearly all you"d use. Together both an ingredient, and as a core part of the curing process, it"s important to use a good-quality (non-iodised) salt. You"ll must use 3% that the full weight that meat, however no more, as the salami begins to end up being too salty. With really fresh meat and a an extremely clean process, reduced dosages might work — but anything closer to 2.5% start to become risky, and may no be salty sufficient for the salami come cure.

Popular additions include chilli flakes, paprika and red wine. Fennel is the classic ingredient of northern Italians, while pepper sauce (a wet, capsicum-based sauce), is an ext popular amongst southerners. However that’s not to say over there aren’t younger salumi devices breaking trends and blurring lines.


While the sausage casing you select won"t impart lot in flavour, your choice will have actually an influence on the process. There are both herbal casings, which come from the hog, and man-made casings, which space made the a organic collagen.

If you"re hoping to make a really large-sized salami, you may have no selection but to choose an man-made casing, as hog casings lose up come anywhere in between 30-50% the the weight in the curing process. Plus, synthetic casings come pre-formed and pre-tied on one finish — a genuine convenience if you"re hanging number of hundred kilograms the meat at a time. However if you"re looking come let in more that the outside world — such as smoke or an fragrant profile from your curing room — the natural casing will certainly absorb this better. Otherwise, rod to utilizing them for your smaller sized sized salamis.



Drying times will depend on your meat-to-fat ratio. Because that a homemade salami v a fat ratio of 20-30%, you will need to shed 30% the the total weight prior to it should be safe to eat. It"s also dependant top top the diameter that the salami, as it will certainly take much much longer for a thicker salami to cure.

So exactly how do you save track the the shrinking? "If you have actually two or three various sizes come hang: take one of each, weigh them and also start a diary," frank says. From there, monitor their development regularly — and also once her salami has reached the 30% weight loss goal, it need to be safe to eat. For a firmer salami, continue drying until it"s reached a 40-50% palliation in weight.

On the opposite end of the scale, "nduja, i beg your pardon is a spreadable fermented sausage, only demands to shed 15-20% of its weight. As result of its 50-60% fat ratio, that requires little drying time and is usually cured in 2 weeks.

As a unstable guide, a small, cacciatore-sized salami may take three to 4 weeks, while a larger salami might take 6 to eight. If you"re quiet curious, book yourself into one of the salami making courses at the festival. They"re being organized in a pop-up garage, through DIY salami specialists home Make It, who Team BGS to be crowned the winners of the very first Salami Festa (pictured above).



If save in the best environment, a salami can last indefinitely. Frank admits the the right conditions are hard to come by, therefore "unless you’ve gained that, or a cave in the center of the sea, the best method around it is come vacuum fill them."

Vacuum sealing devices are relatively common and also pretty affordable. By vacuum packing your salami, it can quickly last for a year in the refrigerator. Unless, the course, friend eat it.

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For those that seek immediate gratification, this year"s Salami Festa will additionally play organize to a Salumi Market and a variety of pop-up food stalls. You might fill her baskets through a selection of cured meats from about the country, and fill her bellies v the best of D.O.C., Ombra Salumi Bar and also Frank"s own baby, Saluministi. Espresso will certainly be served by none other than St. Ali, and also sweet treats will certainly be courtesy the Gelato Messina. Check out the full program in ~ the Salami Festa website.

Top and third images: Dollar photo Club. Second and 4th images: home Make It. Final image: Saluministi.