I am working up a recipe to recreate Olympia Provisions Etna Salami. It is a classic Sicilian salami. I have the spices where I want them to be based off my other salami projects, the only question is the amounts of lemon zest and pistachios. I pulled the lemon zest amount from a German Lemon sausage recipe, and the pastachio quantity I pulled from the mortadella recipe on meatsandsausages. I think the lemon zest will be right on...not sure about the pistachios. That will be a game day decision based on appearance.
Pistachio and Lemon Salami
700g Lean Pork
300g Back Fat
22.5g Sea Salt
3g cure #2
2g ground white pepper
3g granulated garlic
1g dried tarragon leaves
6g Lemon zest fine dice
35g whole pistachios
3g dextrose
3g brown sugar
20mL dry white wine (Sauvingnon Blanc?)
1g Flavor of Italy starter culture in 30mL distilled water
10mm grind
Stuff-60-65mm casing, 18-20" long
Pistachio and Lemon Salami
700g Lean Pork
300g Back Fat
22.5g Sea Salt
3g cure #2
2g ground white pepper
3g granulated garlic
1g dried tarragon leaves
6g Lemon zest fine dice
35g whole pistachios
3g dextrose
3g brown sugar
20mL dry white wine (Sauvingnon Blanc?)
1g Flavor of Italy starter culture in 30mL distilled water
10mm grind
Stuff-60-65mm casing, 18-20" long
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