How to Make Salami

As my siblings and I grow older – and so do ourĀ nonniĀ (grandparents) – we have recognised the importance of maintaining aspects of our Italian heritage so we can continue them and possibly one day even impart them to our own children. Last Sunday, three generations of my family spent a special winter’s day making salami in the garage while hearing stories of how it was done in the old country. Here are some photos of our method and final product on how to make salami.

A.R

How to Make Salami  20kg of pork shoulder ready and waiting

 

How to Make Salami Chopping the pork into chunks ready for the mincer

 

How to Make Salami  They don’t make mincers like this anymore

 

How to Make Salami MincingPutting the Pork through the Mincer

 

How to Make Salami Nearly there

 

How to Make Salami Time for some seasoning: salt and pepper first

 

How to Make Salami Then some garlic

 

How to Make Salami Garlic infused through white wine

 

How to Make Salami Making sure it’s mixed in well

 

How to Make Salami My favourite bit, cooking some of the filling to make sure the seasoning is right. Sooo delicious.

 

How to Make Salami Production line ready and it’s time to fill the skins

 

How to Make Salami Tied up tight – there’s definitely an art to this bit

 

How to Make Salami  Keep tightening and twisting

 

How to Make Salami Our longest salami is over 1 foot!

 

How to Make Salami
Like ducks in a row, 18 perfect salami

 

 

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