This one is next on the list, but have to wait until the finocchiona is finished to have room in the maturing chamber. I have been wanting to make this one for a long time. Piemonte wine of Barbera, Nebbiolo, or Dolcetto grapes is a requirement. I have recently been given a bottle of Vintage 1998 Piemonte Borolo (The king of Italian red wines) that I will use to make this salame. I will use pastured berkshire from my local butcher for this one. Big Vintage wine needs good pork.
Salame Piemonte
700g. Lean Pork (shoulder, ham. loin)
300g. pork fat (back, jowl, belly)
25g. fine Sea Salt
3g. cure #2
1g. coarse ground black pepper
1g. crushed black peppercorns
0.1g. ground Nutmeg (use very accurate scale)
5g. garlic sliced (one clove)
1 whole clove (spice)
25mL Borolo wine
Steep sliced garlic and whole clove (spice) in Borolo wine in a glass jar sealed tight for 2 days. Use the infused wine, discard the garlic and cloves.
0.125g TSPX culture in 30mL distilled water.
Grind lean thru 12mm; fat thru 10mm plate. stuff into 50-55mm. beef middles.
Check pH after grinding and adding wine, salt, spices. For TSPX -add enough dextrose and sucrose to drop the pH to 5.2 using 0.25g sugars per pH drop of 0.1 point. Usually 2-2.25g/kg. sugars; 0.75 gram/kg. dextrose and 1.5 gram/kg. sucrose.
Salame Piemonte
700g. Lean Pork (shoulder, ham. loin)
300g. pork fat (back, jowl, belly)
25g. fine Sea Salt
3g. cure #2
1g. coarse ground black pepper
1g. crushed black peppercorns
0.1g. ground Nutmeg (use very accurate scale)
5g. garlic sliced (one clove)
1 whole clove (spice)
25mL Borolo wine
Steep sliced garlic and whole clove (spice) in Borolo wine in a glass jar sealed tight for 2 days. Use the infused wine, discard the garlic and cloves.
0.125g TSPX culture in 30mL distilled water.
Grind lean thru 12mm; fat thru 10mm plate. stuff into 50-55mm. beef middles.
Check pH after grinding and adding wine, salt, spices. For TSPX -add enough dextrose and sucrose to drop the pH to 5.2 using 0.25g sugars per pH drop of 0.1 point. Usually 2-2.25g/kg. sugars; 0.75 gram/kg. dextrose and 1.5 gram/kg. sucrose.
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