A hint of aromatic rosemary and the punch of garlic. A delightfully simple salami to make but full of flavour.

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  • 500 g Pork shoulder, diced
  • 250 g Beef, diced
  • 200 g Pork fat, diced
  • 25 g salt
  • 3 g Bactoferm TPX starter culture
  • 15 ml distilled water
  • 1 meter of beef middles
  • 2.3 g cure #2
  • 3 g pepper
  • 5 g dextrose
  • 1 tbsp minced garlic
  • 2 tsp fresh chopped rosemary


  • Soak the casings for at least an hour and run some water through to clean thoroughly  
  • 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.
  • 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 meat  
  • Add all of the ingredients above, along with the starter culture in the distilled water, to the ground meat 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 30 days!

How to eat it?


October 11, 2023
 in the 
Home curing


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Home curing