Spicy Cacciatore salami recipe

Delicious, easily made, classic Italian salami, with a hint of chill and real depth of flavour from a mix of beef and pork!


  • 750 g fatty Pork shoulder, diced

  • 250 g lean beef, diced

  • 150 g fat diced and frozen

  • 34.5 g Salt

  • 1 g Bactoferm TPX

  • 15 ml Distilled water

  • 2 meters beef middles

  • 2.5 g Cure No 2

  • 4 g Ground pepper

  • 5 g Dextrose

  • 5 g garlic, crushed

  • 1 dried hot red chilli, chopped finely

  • 2.5 g fennel seeds, crushed


  • Soak the beef casings for at least an hour and run some water through to clean thoroughly.

  • Add the Bactoferm to the distilled water at room temperature and leave for 30 mins.

  • Chill your grinder in the fridge.

  • Roughly chop the pork, beef and pork fat.

  • Put the fat in the freezer along with the diced pork shoulder and beef until the pork and beef is partially frozen.

  • Assemble your grinder and put the diced pork shoulder, beef, and pork fat through a course grind.

  • Add all of the ingredients above, along with the Bactoferm in the distilled water, to the ground shoulder and fat. Mix thoroughly.

  • Add to stuffer and churn out two 12 inch lengths.

  • To start the fermentation, add to your drying chamber at 95RH and 23c for 48 hours.

  • Then switch to 75RH at 12c for the rest of the process, until the sausage has lost 35% of its weight. This should take around 20 - 30 days.