I recently put together this salami for a Vodka Martini pairing. The Calabrian chillies add a lot of flavour and a little heat. The orange zest really comes through and both the orange and the chilli add a nice depth of colour and accent to the salami.

I used collage casings for this salami - you can use natural casings, however i wanted to experiment with these casing from Weschenfelder (https://www.weschenfelder.co.uk/hukki-collagen-casings-plain-50x55-x10.html). They turned out great and I'll definitely be using them again, but it's worth noting that the casing started to come away from the produce when nearing 40% weight loss.

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  • 1 kg fatty pork shoulder
  • 27.5 g salt
  • 2.5 g cure #2
  • 5 g Flora italia starter culture
  • 15 ml distilled water
  • 30 ml red wine
  • 5 g dextrose
  • 3 g black pepper, ground
  • 1 1/2 oranges, zest only
  • 30 g Calabrian chillies (in oil, drained)
  • 60 cm of 50 mm collagen casings


  • Add the starter culture to the distilled water at room temperature and leave for 30 mins  
  • Chill your grinder in the fridge, along with the diced meat.
  • Assemble your grinder, and when the meat is nearly frozen, roughly dice it and put through a course grind  
  • Add all of the ingredients above, along with the starter culture in the distilled water, to the ground meat. Mix thoroughly  
  • Add to stuffer and churn out two 10 inch salamis
  • 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 30 days

How to eat it?


October 11, 2023
 in the 
Home curing


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