Calabrese Salami

tasteofartisan.com

Clowrym

750 g lean pork ham, shoulder, neck (coppa), or loin

250 g back fat

25.5 g sea salt

2.5 g Cure #2

2 g dextrose

0.12 g T-SPX culture

60 ml distilled water see note

4.5 g Calabrian spicy chili pepper powder or up to 10 g per kilo for a spicier taste; use cayenne pepper as a 1:1 substitute if needed

8 g Calabrian sweet chili pepper powder or up to 15 g per kilo if you like; Spanish or Hungarian sweet paprika are good substitutes

4 g fennel or as high as 10 g per kilo

1.5 g black pepper ground

1.5 g black pepper whole

Note: Ingredients may have been altered from the original.

Directions at tasteofartisan.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer