This recipe was my wifes idea. She was asked what sort of salami she would like to eat with a Gin and Tonic! It’s got a very floral taste and does indeed go particularly well with a G&T. Try this with a Gin Mare (a lot of bars will serve this Gin with a basil leaf as a garnish).

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  • 600 g pork shoulder
  • 100 g pork fat
  • 19 g salt
  • 0.5 g Bessastart
  • 5 ml water
  • 1.8 g Nitrite
  • 2 g pepper
  • 6 g basil fresh chopped
  • 2.5 g pink peppercorns
  • 2.5 g dextrose
  • 2 meters sheep casings soaked in warm water


  • Soak the lamb casings for at least an hour and run some water through to clean thoroughly  
  • Add the Bessastart to the distilled water at room temperature and leave for 30 mins  
  • Chill your grinder in the fridge, along with the diced pork shoulder.
  • Put the fat in the freezer.  
  • Assemble your grinder, and when the fat is frozen, roughly dice it and put through a course grind along with the diced pork shoulder  
  • 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 a number of 8 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 8 – 10 days!

How to eat it?


October 11, 2023
 in the 
Home curing


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