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Salami Cotto (Cooked Salami)

From the collection

Introduction

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.

Ingredients

5 lb. pork butt
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)

Steps

  1. Soak fibrous casings for 30 minutes in water before stuffing.
  2. 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.
  3. 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.
  4. Set aside in refrigerator for 3 to 4 hours.
  5. Cook in very low boiling water, completely immersed, to a measured internal temperature of 180 degrees minimum. Refrigerate immediately.
  6. When cool, the salami can be eaten as is, or grilled.

Notes

Fibrous casings work best for this recipe, as the product will be cooked. Buy them at your local butcher or online at Butcher & Packer.

This content is from the Lucy Burningham collection.

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1. by anonymous on Jun 9, 2012 at 1:03 AM PDT

God, nobody has ever experienced the wonder of salami. First it is not a cooked meat. It is a dried meat. Second, you can then cook it, drawing off the fats.

My Dad called it Vulcanized like a tire, not Spock. Cooking salami again takes away a lot of the bad fats and leaves the meat. And it is more tender.

How to do?

Hmmm, I have a secret I will not disclose which my extended family used.

But to get a partial feeling, buy some salami. Boil it or bake it or whatever until the fat is pretty much gone. You will be left with a rubbery meat that is healthy salami and it takes excellent. Best to do it with a large whole slice maybe 4-6” long and 6” wide. I guess you would hard boil it for 30 min or more, maybe 45 min, or until most of the fat is in the water. Guess you could also bake it, broil it, etc but keep the thing rolling every 2-3 min if you do it that way.

When done, eat it hot or cold. Hot is totally different than cold. Slice for sanwitches and have german style vinigar base potato sald with it also hot or cold. The hot/hot combo is amazing. The cold/cold combo each tates totally different and is stunning.

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