Refine salami

You do not always have to buy the very expensive salami, because you can also refine it yourself. It is important that they can store longer and give off fat.

I use a darning needle to puncture a thick thread through one end of the sausage. Knot the thread with some leeway. Pin the other end a few times with the needle. Then hang in a dry, airy place.

After some time fat accumulates at the bottom and can be wiped off from time to time. The salami is firmer in consistency and cut into thin slices it tastes a lot spicier.

If something "ripe" on the shell form, that's not bad, this is noble mold.

Featured FAB - Seed to Sausage - Frontenac County | March 2024