Salame Toscano
colin lee
over 1 year ago
Salame Toscano is a traditional Italian cured meat made from pork. It is seasoned with garlic, black pepper, and red wine, giving it a rich and savory flavor. This salame is typically enjoyed sliced thin and served as an appetizer or in sandwiches.
Cooking Time
3-4 weeks
Serving Size
Varies
Nutrition Per Serving
Cal
150
Protein
10g
Fat
12g
Sat Fat
4g
Carbs
1g
Chole
40mg
Fiber
0g
Sugar
0g
Sodium
350mg
Ingredients
- 2 pounds ground pork
- 4 cloves garlic, minced
- 2 teaspoons black pepper
- 1/4 cup red wine
- 2 teaspoons salt
- 1 teaspoon fennel seeds
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sugar
- 1/4 teaspoon curing salt
Instructions
- In a large bowl, combine the ground pork, minced garlic, black pepper, red wine, salt, fennel seeds, paprika, cayenne pepper, sugar, and curing salt. Mix well until all the ingredients are evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld together.
- After 24 hours, remove the mixture from the refrigerator and shape it into a log shape. Wrap the log tightly in cheesecloth or butcher's twine.
- Hang the salame in a cool, dry place for 3-4 weeks to allow it to dry and cure. The salame is ready when it feels firm to the touch and has lost about 30% of its original weight.
- Once the salame is fully cured, remove it from the hanging and discard the cheesecloth or twine. Slice the salame thin and serve as desired.
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