How Real Homemade Italian Salami Is Made

2 Apr 2015


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2

100 kg of meat, ready to be processed


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The guts, already washed in vinegar, ready to be tied.


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Cutting the meat to be processed


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In the meantime, let's put the guts to drain


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More cutting


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Cleaning and opening the garlic, from here ...


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... to here


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The meat, all cut and ready to be ground


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Grinding


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Adding salt, pepper, garlic...


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and red wine.


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After a lot of kneading, all ready. Now it's time for lunch.


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Of course, some meat is kept around for our own immediate consumption.


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Some wine to wash it down. Coffee and liquors of various nature also helped.


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Time to fill the salami.


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Tying it up.


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And puncturing it slightly to let it breathe during the curing process.


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Filling up the rail.


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Reloading the injector


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Time for some sausages.


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Brought them in.


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Curing room. where they stay for 6 months. Not what you can say clean, but traditionally appropriate. No smoke, just fog.


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Anti mice device. It's too slippery and smooth to go around it.


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The final production. Total: around 120 kg of salami (meat + salt + garlic + pepper + wine + guts).



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nefus 8 year s ago
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