All pork meat, excluding that used for cotechino, is cleaned and allowed to stand for 12 hours after the animal is slaughtered. It is then minced coarsely before spices, pepper and herbs are added as needed (as judged by the salame-maker). This mixture is then stuffed into natural casing with diced pancetta (ca 1.5cm cubes) added. It is then left to hang for 3 to 4 days in an attic-like space where it is lightly smoked by lighting a charcoal fire below it. This type of salame is then left to hang once more, for about 6 to 8 months, ideally in a basement area. It is cylindrical in shape and the weight can range from 1 to 3kg. It is made with lean meat and coarsely chopped pancetta.
Ingredients
Pork (mince, lard, pancetta)
spices
salt
nitrates