Making Salami…..

Like most Italian families during winter we make salami. This would have to be my favourite time of the year, and although most who know me know I hate the cold, winter brings some of the best things. Making these is always a family event, you would have to be a machine to do it all yourself. And like most family activities, it can cause arguments, and heated discussion, but ultimately we bond over the food and passion which brings the unit closer together. Great salami is all about the taste and the texture and my family have been perfecting the art of homemade salami making for more than 35 years and many generations before that, which all culminate to the recipe or rough guide which we use today. Of course I have to put my own touch to my batch of salami, so I change my spice mix ratio and add a heap of fresh black truffle from Tarago Truffles. First we mince the freshly butchered pork, and then I get down and busy mixing my spices through by hand. Next we add the freshly grated truffles, and then when get about putting them into the casings. Now all we have to do is wait for the curing process……I hate waiting. Stay tuned for pics of the finished product.