A delightfully spiced Salami, a hint of chilli and sage, alongside the buttery taste and crunchy texture of pine nuts.

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  • 400 g fatty Pork shoulder, diced
  • 150 g  pork fat diced and frozen
  • 15 g Salt
  • 3 g fresh sage, chopped
  • 30 g pine nuts
  • 1 g chilli, chopped
  • 2 g black pepper, ground
  • 1 g Bactoferm TPX
  • 10 ml Distilled water
  • 2 meters hog middles
  • 1.3 g Cure No 2
  • 3 g Dextrose


  • Soak the hog 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  and pork fat.
  • Put the fat in the freezer along with the diced pork shoulder until the pork is partially frozen.
  • Assemble your grinder and put the diced pork shoulder 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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Home curing