As my siblings and I grow older – and so do our nonni (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
20kg of pork shoulder ready and waiting
Chopping the pork into chunks ready for the mincer
They don’t make mincers like this anymore
Putting the Pork through the Mincer
Nearly there
Time for some seasoning: salt and pepper first
Then some garlic
Garlic infused through white wine
Making sure it’s mixed in well
My favourite bit, cooking some of the filling to make sure the seasoning is right. Sooo delicious.
Production line ready and it’s time to fill the skins
Tied up tight – there’s definitely an art to this bit
Keep tightening and twisting
Our longest salami is over 1 foot!
Like ducks in a row, 18 perfect salami
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