Delicious, easily made, classic Italian salami, with a hint of chill and real depth of flavour from a mix of beef and pork!

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  • 750 g fatty Pork shoulder, diced
  • 250 g lean beef, diced
  • 150 g  fat diced and frozen
  • 34.5 g Salt
  • 1 g Bactoferm TPX
  • 15 ml Distilled water
  • 2 meters beef middles
  • 2.5 g Cure No 2
  • 4 g Ground pepper
  • 5 g Dextrose
  • 5 g garlic, crushed
  • 1 dried hot red chilli, chopped finely
  • 2.5 g fennel seeds, crushed


  • 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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Home curing