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Name: Authentic Salame Calabrese Recipe
Prep time: 120 min
Cook time: 43200 min
Yield: 20
Cuisine: Italy
Ingredients: 5 lbs (2.25 kg) pork shoulder (Boston butt), well-chilled and cubed; 5 lbs (700 g) pork fat back, well-chilled and cubed; 35 g sea salt (non-iodized); 6 g pink curing salt #1 (Prague Powder #1) - *Essential for safety against botulism*; 15 g coarsely ground black peppercorns; 5 g whole pink peppercorns (optional, but traditional); 15 g dried Calabrian chili flakes (adjust to heat preference); 8 g freshly grated nutmeg; 4 large cloves garlic, minced very finely; 2 yards (approx. 2 meters) natural pork casings (32-35mm diameter), rinsed and soaked; Butcher's twine

Salame Calabrese

🇮🇹 Italy

Calabria

Calabrian dry salami

Salami

Dried

Calabrian

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Ingredients

Pork

Calabrian chili peppers

garlic

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