Calabrese Salami Recipes

CALABRESE SALAMI

Calabrese Salami image

Provided by Victor

Time P3m6DT2h

Number Of Ingredients 12

Ingredients

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
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)

Steps:

Rehydrate the starter culture in 60 ml distilled water. (see notes)
Weigh the lean meat and the back fat in grams. Divide the total weight by 1000, then multiply each ingredient by that number, except the distilled water (see notes). For example, if the combined weight of the meat and back fat is 2650 g, you need to multiply the ingredients specified above by 2.65.
In a small bowl, combine the salt, Cure #2 and dextrose.
Cut the meat and the back fat into 1-inch pieces, and place into separate bowls. Sprinkle 3/4 of the salt mixture over the lean meat and the remaining 1/4 over the back fat. Mix each well to ensure even distribution. Freeze both for 20-30 minutes.
Grind the lean pork through a 1/2-inch (12 mm) grinder plate. Grind the back fat through a 1/4-inch (6mm) grinder plate.
Combine the lean pork with the starter culture and all of the seasonings. Mix well, until sticky, then mix in the groud back fat. It helps to use a stand mixer with a paddle attachment for this.
Stuff into beef bungs and tie into 10-inch (25cm) links.
Using a sterilized needle or sausage pricker, prick holes across the entire salami.
Weigh the salami, write down its weight on a tag and attach the tag to the salami.
If desired, inoculate with mold.
Use the leftover meat from the stuffer/stuffing tube to make a small sample for measuring the initial pH and the pH at later stages. Make sure to record the readings.
Dry at 59F - 77F (15C - 25C) and 65%-86% RH for a period of 7 days as per the drying protocol above. Measure the pH, it should be below 5.3 at this point.
Mature in the curing chamber at 55F - 57F (13C - 14C) and 80% - 84% for about 3+ months.

Nutrition Facts : Calories 290 kcal, Carbohydrate 1 g, Protein 17 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 1129 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SPICY SALAMI SPREAD (NDUJA)

Spicy Salami Spread (Nduja) image

I'm not saying this spicy salami spread is as good as traditional nduja, but it does take about 3 months' less time to make while still delivering most of the characteristics that make the Calabrian delicacy so amazing. And just in case you're not familiar with nduja, a few of those characteristics are a rich, spicy, super-savory flavor, and soft, luxurious texture. Present as a self-serve spread next to toasted bread or top with herbs for a crostini appetizer.

Provided by Chef John

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 8h20m

Yield 16

Number Of Ingredients 5

Ingredients

4 ounces thinly sliced pancetta
⅓ cup Calabrian chili peppers in oil
12 ounces sliced salami
2 tablespoons olive oil, or more as needed
¼ cup butter, at room temperature

Steps:

Add pancetta to a cold pan. Cook over medium heat, tossing occasionally, until pancetta just starts to crisp up, 4 to 5 minutes.
Remove pepper stems and, if desired, seeds. Reserve 2 or 3 tablespoons of the oil.
Separate salami pieces slightly and place in a food processor. Add the pancetta, chili oil, and Calabrian peppers. Pulse on and off until mixture is finely ground. Add olive oil and butter. Process until as smooth and spreadable as desired.
Transfer spread to a bowl. Cover with plastic wrap and refrigerate, 8 hours to overnight, for best flavor.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 1.1 g, Cholesterol 31.1 mg, Fat 12.3 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 518.2 mg

GOAT CHEESE AND SALAMI STUFFED DATES

Goat Cheese and Salami Stuffed Dates image

As a last-minute finger food or hors d'oeuvre, these goat cheese stuffed dates can't be beat. The prep time for this easy party snack is just 15 minutes.

Provided by Kendra Vaculin

Time 15m

Yield 8 Servings

Number Of Ingredients 6

Ingredients

3 Tbsp. raw pistachios
4 oz. goat cheese
3 oz. thinly sliced Calabrese or other spicy salami, finely chopped
1 tsp. finely grated lemon zest
24 large dates (about 6 oz.), preferably Medjool, pitted
Honey (for drizzling)

Steps:

Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool slightly, then finely chop.
Mix goat cheese, salami, and lemon zest in a medium bowl.
Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.

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