Sbriciolona Salami is done...

[indaswamp]

Wow! I love this salami! Rich from all the pork fat (60%), off the charts umami, and that fennel pollen just pops with flavor! I can't believe this salami is so good...and it is basically made from scraps! This salame is from the bottom half of a beef bung, the smallest diameter of the three Sbriciolona Salami I made, so it was the first one done drying. About 65 days drying. Simple, and incredible on the palate! I highly recommend this salami to all the salami makers out there.

2 3/4"-3" diameter Salami fresh out of the chamber...

Cross cut..beautiful salami! It dried perfectly in my drying chamber Norcini Nirvana! Look at all that delicious FAT! Melts like butter on the tongue!

And..the board for lunch today....

I will definitely be making this salami again! Especially good for using up scraps!

 

[indaswamp]

...sliced about 1mm thick on the slicer...

 

[yankee2bbq]

Dang that sounds and looks awesome! I’m heading your way!

 

[indaswamp]

Dang that sounds and looks awesome! I’m heading your way!

Thank you Yankee!

 

[Gonna Smoke]

Amazing looking Keith!!

 

[indaswamp]

Here is a link to the recipe I used from my friend Eric...

https://twoguysandacooler.com/sbriciolona-salami/

His recipe uses about 40% fat, so the overall salami has more water content in it (meat has more water than fat) So his recipe takes about 90-100 days to dry, whereas my salami had 1/3 less water from the higher fat content, thus it only took about 65 days to dry.

 

[indaswamp]

Amazing looking Keith!!

Thank you Charles!

 

[Astralogics]

Oh my, that's gorgeous!

 

[indaswamp]

Oh my, that's gorgeous!

Thank you Astralogics!

 

[chopsaw]

Looks awesome , probably smells better . That's a lot of fat ,, I bet it melts in your mouth .
Impressive as always .

 

[forktender]

I bet that is delicious, it looks amazing!!!

I love fennel pollen, when I was a kid I used to get into my Noni's stash, and eat it by the spoonful.

 

[indaswamp]

Looks awesome , probably smells better . That's a lot of fat ,, I bet it melts in your mouth .
Impressive as always .

Thanks Rich. It smells incredible. And yes, it is a lot of fat, and it does melt like butter. Very rich salami. I like this one a lot and will alternate between this one and nduja as a way to use up the scraps and extra fat from the pig.

I bet that is delicious, it looks amazing!!!

I love fennel pollen, when I was a kid I used to get into my Noni's stash, and eat it by the spoonful.

Thanks fork! This is my first time using fennel pollen. I love it in a salami. More floral that fennel seed.... I can't imagine eating fennel pollen by the spoonful! LOL!

 

[jcam222]

Looks amazing! I love fennel too

 

[SmokinEdge]

Looks incredible as usual Keith. What was your weight loss target with 60% fat, 25%?

 

[indaswamp]

Looks amazing! I love fennel too

Thank you jcam! I too love fennel, but that fennel pollen brings a slightly different element-more floral and sweet, not as harsh as fennel seed. The two together make a great combo in this salami.

Looks incredible as usual Keith. What was your weight loss target with 60% fat, 25%?

Thanks SE... close, 26.6% is equal to 32% water loss, so I pulled this one at 27%. The other 2 have a little more to go. The slightly larger bung being the next one that will be ready.

 

[indaswamp]

This salame was made with all the trim fat-including the soft intermuscular fat, and the ham/rump fat which is a little bit softer than back fat. This is why the fat just melts in your mouth.

 

[Timber II]

Wow! Someday….

 

[indaswamp]

Here is a picture of Sbriciolona made in Italy....

Looks to be around 40-50% fat...100mm??

 

[BrianGSDTexoma]

Wow Keith! That looks awesome.

 

[DRKsmoking]

Looks great Keith,

I know it probably does not sit out very long once on a serving plate because you eat it up.

But does it start to melt at room temp if out too long ( maybe melt is not the right word )

Just wondering, because of the fat content.

David