Prepping for Salumi Palooza 2026

[indaswamp]

Ordered dried hog bladders. They arrived so I filled with water to re-hydrate for about 3 hours, then put them in a container with salt water. Let them totally re-hydrate and relax.

I went to my butcher and picked up 4 slabs of back fat with skin still on. will set 2 aside for lardo. The other 2 will be trimmed into 4" long X 3/4" X 3/4" cube. This will be salted, then vac sealed and in the refrigerator for a couple weeks to let the salt absorb. These fat Lardoons will be used in a specialty salami for this years run of salamis. Will have them ready to go ahead of time. Now checking the weather trying to time an arctic blast to push some cold weather south. Looking for daily highs under 56*F for 2-3 days since I will be processing 1/2 a pig outside under my carport. If I don't get the cold weather soon, will have to process the pork outside at night when the temps. drop. Not Ideal, but I can make it work. Will need lots of coffee though! LOL!

 

[DRKsmoking]

And the process is ungoing so the supply is always stocked up.
Love it .

David

 

[indaswamp]

Thanks David. Might get the half pig next friday....will check the weather next week and decide.

 

[Gonna Smoke]

I'm in...

 

[JckDanls 07]

This weekend would have been ideal...

 

[indaswamp]

This weekend would have been ideal...

Yep. I was thinking the same thing on Friday, but the butcher won't get pigs in again until next Friday so I will call and put my order in. Looking at the weather, another arctic blast on Sunday so highs here in the low to mid 50's for 4 days. Perfect. Will be easier to trim the meat out for salami in a 'cold room' outside under the carport. I'll start Friday night once it cools off and trim out the whole muscle cuts. And again Saturday night once the temp drops to the mid 50's. I can make it work. High here Sunday is 56*.... So now I get to figure out what I wanna make this year! Let the fun begin!

 

[indaswamp]

I am pretty sure I am going to make a tuscana style salami with all the scraps this year, instead of nduja again. I still have quite a bit of the Nduja left. The tuscana will be like a very fatty, spreadable finnociona (fennel) salami. little garlic and wine, and fennel. now to order some spices!

*Edit- Oh, will sharpen knives and touch up the grinder plates and knives as well. Have everything ready to go.

 

[indaswamp]

This year's Salumi projects...

Whole muscle Salumi:
2 Culatello
1 Spalla Cruda
1 Fiocco di Culatello
1 Coppardo

Looking to get about 15-20kg. of lean + fat for Salami

Tuscana Sbriciolona salami (50-60% fat, 40-50% lean scraps)
Sopressa di Veneto
May make an Investada: tenderloin stuffed salami with some of the Veneto. The rest will be stuffed in 65mm casings.
Calabrian Sopressata
Coglioni di mulo a.k.a 'Mule Balls' Salami
https://www.meatsandsausages.com/sausage-recipes/fermented/italian/coglioni-di-mulo

Pancetta or American style country bacon??? Hmmm decision time.....I really like the Coppardo more than I like the Pancetta. That Coppardo is top notch stuff!

I already have 12# of pork fat on hand. Have the Lardo strips trimmed and salted with 3% salt for the Mule Balls salami. That takes 7-10 days to equalize because salt travels slower through fat than lean meat (less water, fat is about 15% whereas lean meat is roughly 70% water)

And since I already have extra fat, I will trim a thick square of back fat off the loin and make Lardo. Something else I can cross off my list. If it melts anything like the Coppardo, well it will be a regular every year. I have a love for cured fat now.

 

[indaswamp]

Looking great here! I will pick up the 1/2 pig on Monday 25th... 4 days of perfect weather for cutting up a pig outside.

 

[indaswamp]

Will likely make a really fatty Sbriciolona Salami with the scraps. It is very similar to the Finocchiona Salami. That's the one I was thinking of...and I will be stuffing this into a 5"+ beef bung for extended drying time for max. flavor development.

 

[indaswamp]

Yep. Sbriciolona is the one I was thinking of. The lean and some fat is ground through 4-6mm plate, and the rest of the fat is ground through 8-10 mm plate. This allows for the addition of more fat to the salami and still allow for a decent bind, yet still be crumbly. 50-60% fat should be a good balance. I might be able to save more back fat off the loin to make 2-3 slabs of lardo. Sbriciolona is the 'poor man's' salami and made with looser recipes. Not a DOP product. fat content can range wide, so this is perfect.