My family and I have made sausage since as long as I can remember. Always fresh or cold smoked. Today my father and I embarked on a new mission. Dry cured Salumi. That salty, tangy, meaty goodness you see on charcuterie boards, good sandwiches and just laying next to cheese on the cutting board.
For days I have been prepping a room in my basement to be our cantina, the place that will be a little warmer and a little more humid, to hang the sausage. As it needs to hang 4-6 weeks, the atmosphere must be near perfect. A lot is going on in these little guys. Bacterial growth to kill all the bad stuff. Moisture loss to preserve the meat. Mold growth to make sure there is a protective barrier for the final product.
We made a basic Italian Salami with red wine, garlic, and black pepper as well as a simple Sopressata with white wine, garlic, black pepper, paprika and Chili flake. I also made a bunch of Lardo, a cured pork fat, the other day too but that won't be ready for 6 months or so.
Needless to say from the pictures, it looks amazing. And if the smell in our cantina says anything, everything is working out beautifully.
Keep you eyes open. In 6-8 weeks, this stuff will show up on a menu. Can you say Italian night at Scherzo?