Not a fig recipe, but it would pair well with figs! @TorontoJoe care to share how you make your homemade salumi, the picture of which was in the swag thread in fig talk?
Salumi recipe request
- Thread starter shevitz
- Start date
TorontoJoe
Administrator
Depends what you want. I make a bunch of different types. Most very, old traditional southern Italian types. A few I developed from scratch
Soppressata
Dried Sasizza
Capocollo
Culatello
Finocchiona
Speck
N’duja
Lonzino Rosamarino
Filetto Roasmarino
Pancetta Tessa
Guanciale
Off the top of my head. I keep the exact recipe for every batch I make. The wonderful thing about craft is that it’s never the exact same twice…. The way it should be.
Some of the ingredients are challenging to get here. Like Bronze Fennel Pollen. I grow that myself. I asp use my own wine, pepper paste and garlic.
The pig is very important. This is not the place for big-box cryopak. You need to use meat that’s been raised well and handled by people who care. I’m very lucky to have a guy not too far who raises European breeds that are excellent… but any good heritage hog that’s extremely fresh will do the job well.
People will argue the performance of artificial is better, but I use only natural casings. I try to avoid anything manufactured. The US has some excellent domestic producers of casing. Refuse to buy anything not from North America or Europe. There’s a trend now of sending raw casings from North America overseas to be processed then sent back here to be sold as domestic. I know some good US suppliers if you want
Use good salt. Yes it makes a difference…. At least I think so.
If you’ve never done it, whole muscle is a good way to start. Much less complicated with less concern over good binding. Capocollo or a speck can be very straightforward…
Soppressata
Dried Sasizza
Capocollo
Culatello
Finocchiona
Speck
N’duja
Lonzino Rosamarino
Filetto Roasmarino
Pancetta Tessa
Guanciale
Off the top of my head. I keep the exact recipe for every batch I make. The wonderful thing about craft is that it’s never the exact same twice…. The way it should be.
Some of the ingredients are challenging to get here. Like Bronze Fennel Pollen. I grow that myself. I asp use my own wine, pepper paste and garlic.
The pig is very important. This is not the place for big-box cryopak. You need to use meat that’s been raised well and handled by people who care. I’m very lucky to have a guy not too far who raises European breeds that are excellent… but any good heritage hog that’s extremely fresh will do the job well.
People will argue the performance of artificial is better, but I use only natural casings. I try to avoid anything manufactured. The US has some excellent domestic producers of casing. Refuse to buy anything not from North America or Europe. There’s a trend now of sending raw casings from North America overseas to be processed then sent back here to be sold as domestic. I know some good US suppliers if you want
Use good salt. Yes it makes a difference…. At least I think so.
If you’ve never done it, whole muscle is a good way to start. Much less complicated with less concern over good binding. Capocollo or a speck can be very straightforward…
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GoodFriendMike
Moderator
I don't make salumi. But when I make sausage. I get my casing's from here. https://www.makincasing.com/
Figgerlickinggood
Well-known member
Looks like a great company to buy from.
GoodFriendMike
Moderator
I have bought from them for many years now and never had an issue.
I would recommend trying them out to anyone making sausage.
TorontoJoe
Administrator
When I say beef, I’m referring to the casings. Beef can be a much larger size. I’ve done Bresaola, it’s ok but in the world of salumi/charcuterie, pig is king
Do you ever make beef sausage? If so do you have a favorite?
TorontoJoe
Administrator
I do a lot of fresh sausage. Never beef though. Happy to share any recipes with anyone. Just prefer to do it in a DM. I might start a salumi forum some day
TorontoJoe
Administrator
Old traditions mean a lot to me. If I don't do it, who will? Who's going to teach my kid? A culture is a terrible thing to lose....