Beef and pork salami with a hint of coriander! Cacciatore means "hunter" in Italian, and from what i can glean from the internet this can mean a variety of different ingredients, dependent on region - however it’s without frills and the spicing is likely to take its cue from the local flora.

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  • 470 g fatty Pork shoulder, diced
  • 250 g lean beef, diced
  • 200 g fat diced and frozen
  • 25 g Salt
  • 3 g Black pepper, ground
  • 2 g Cayenne pepper
  • 3 g Coriander seed, toasted and ground
  • 1.5 g Mace, ground
  • 1 g Bactoferm TPX
  • 15 ml Distilled water
  • 2 meters beef middles
  • 2.3 g Cure No 2
  • 5 g Dextrose


  • 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.

How to eat it?


October 11, 2023
 in the 
Home curing


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