Recipe > Cacciatore Italian salami

Cacciatore salami is a type of salami originating from Italy. "Cacciatore" in Italian means "hunter", and cacciatore salami is traditionally associated with Italian hunters, who took it with them on their hunting journeys due to its portability and durability. This type of salami is characterized by being made from pork, generally mixed with seasonings such as garlic, black pepper, fennel seeds and red wine, although recipes may vary from region to region. The meat is coarsely ground, mixed with seasonings and then embedded in natural or artificial casings. After this, the salami is hung to dry and cure, which can take several weeks or months depending on the size of the salami and drying conditions.

In english: Cacciatore Italian salami

Em português: Salame Cacciatore

En español: Salami italiano cacciatore

Quantity(grams)

Ingredient	Quantity(grams)
Pork neck	1000
Salt	27
Instacure#2	2.5
Ground black pepper	2.5
Coriander seed	2
Powdered garlic	2
Dextrose	1
Starter culture(bacteria)	0.2
Pork casing	0.1

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Preparation > Cacciatore Italian salami

Grind the meat into small cubes;

Mix with all ingredients until sticky;

Let it rest for 12 hours in a refrigerated environment;

Place in natural pork casing os collagen casing;

Poke holes with a needle to remove air bubbles;

Let it ferment for 48 hours at a temperature of 25°C and high humidity;

Hang at a temperature between 12°C to 14ºC and 75% humidity;

The salami will be ready when it has lost 40% of its initial weight.

Recipe in portuguese: Salame Cacciatore

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