This recipe comes from Armandino Batali, the proprietor of Salumi in Seattle. Read Lucy Burningham’s interview with Batali to find out more about his unusual career.
| ||5 || lb. pork butt |
| ||2½ || oz. salt |
| ||½ || oz. ground white pepper |
| ||½ || oz. ground nutmeg |
| ||½ || oz. mace |
| ||½ || oz. nonfat dry milk |
| ||½ || oz. whole black peppercorns |
| ||½ || oz. Morton Tender Quick Curing Salt, dissolved in ¼ cup water (available at most supermarkets) |
| ||~ || Fibrous casings, 3 to 4 inches in diameter and 2 to 3 feet in length (see Note) |
- Soak fibrous casings for 30 minutes in water before stuffing.
- Grind pork butts on medium grind. Mix all spices. Add to ground pork. Add curing salt/water mix. Mix very well by hand and then mix again.
- Stuff into the casings. Fill the casings firmly. Tie both ends very well and tight, then prick the casings with a small fork in 3 or 4 places to allow air to escape during cooking.
- Set aside in refrigerator for 3 to 4 hours.
- Cook in very low boiling water, completely immersed, to a measured internal temperature of 180 degrees minimum. Refrigerate immediately.
- When cool, the salami can be eaten as is, or grilled.
Fibrous casings work best for this recipe, as the product will be cooked. Buy them at your local butcher or online at Butcher & Packer.