5kg pork meat (including 20% fat)
200 grams of curing salt
25g cracked black pepper
200ml of white wine
50 grams of shaved black truffle
Ingredients
Method
Mince meat and fat on a coarse mincing plate
Add dry ingredients and mix thoroughly for 2 mins
Add truffle and white wine, continue to mix for a further 3-4 mins
When mix becomes tacky to feel, mix is ready
Place meat mix into sausage stuffer and commence filling salami casings
Tie salami and find a cool area (ideally a garage) and hang salami for a minimum 3-4 weeks
Once curing is finished take salami down and store in a vacuum bag (this stops the salami from drying out)
