| My great grandparents were Italian immigrants who | | | | Mix all of the ingredients very well. I usually do this with |
| had a love for food and family. I was lucky enough to | | | | my hands to ensure the ingredients are mixed as well |
| have know them both well into my teens. I can still | | | | as possible. You might like to take a tablespoon of the |
| remember visiting them in their giant kitchen and | | | | mixture and pan fry it. It is best to adjust the seasoning |
| watching as they made so many different delicacies | | | | at this stage to avoid disappointment at the end of the |
| from the there own animals and vegetable garden. | | | | 10 to 12 week curing process. |
| One of my favourite recipes was salami. My great | | | | In a large bowl, rinse the ox runners thoroughly inside |
| grandma used to say her recipe was the best outside | | | | and out. Take your time with this to ensure they are |
| of Milan. My great grandfather said that it was the | | | | completely clean. Now, fill them either using a frosting |
| best anywhere. So here you are. I hope you enjoy | | | | funnel or preferably a sausage machine. I usually make |
| making and eating this recipe. | | | | mine about 5 inches long. Leave a enough intestine at |
| Ingredients | | | | the end of each sausage and tie tightly with the string. |
| 1Lb (450g) lean ground pork | | | | Try to get any trapped air out while doing this. |
| 4 ½ oz (125g) thick pork fat cut into pea sized | | | | Now, with the string, hang each of the salamis in a cool |
| pieces. You cannot use lard. It must be the firm fat | | | | area that will not rise above 10c (50 degrees |
| from just under the skin. | | | | Fahrenheit) and ensure that the area is well ventilated. |
| ½ oz (15g) approx. fine sea salt. | | | | Make sure that they are not touching each other or |
| 4 ½ fluid oz (125ml) good quality red Italian wine. | | | | any walls. Over the next few weeks, some weird |
| 1 clove of garlic crushed into a pulp. | | | | looking mould may begin to grow on them. This is not |
| 1 T fennel seeds lightly roasted in a hot pan for about | | | | dangerous. The acidophilus was added to ensure that |
| a minute | | | | all bad mould and fungus is not able to grow and |
| 1 T black pepper corns. | | | | mature. |
| ½ teaspoon acidophilus (This can be purchased | | | | You can try the salami after about six weeks. They |
| from pharmacists and health food shops. | | | | will still be quite soft. I prefer to serve them when they |
| String | | | | are quite hard. This will take about ten weeks. It is |
| The biggest ox runners you can find. (These may | | | | really up to you. If you like mature salami, let them hang |
| need to be mail ordered if you do not have a good | | | | for between 10 and 12 weeks. If you like softer |
| local butcher.) | | | | mellower salami cut them down after any time after |
| If you have a sausage maker it will be a big help but | | | | six weeks. |
| you could use a frosting funnel. | | | | |