Salami Vicentina
Posted: Mon Mar 08, 2021 04:09
I used both Marianski's and Len Poli's recipes along with the PDO regulations for Vicentina, which hails from the Veneto province in Northeastern Italy along the Po river. This salami has the fat finely ground with the lean a little larger. It is very thoroughly mixed, and upon drying it is much softer than most salamis. It is one of the oldest salamis on record, being easily identified by the unique spice profile of cinnamon, clove, and rosemary. Merchants and Traders were said to be able to identify the salamis from the region from the spices.
I reduced the spice profile of Len's recipe by about 1/3rd. I ran the fat through 4.5mm plate, lean through 6mm plate. Used Chianti wine for the high acidity and steeped 8 cloves of crushed garlic in it overnight. Stuffed into 60-65mm beef middles.
Recipe I used:
Sopressata Vicentina
Lean Pork; Leg, loin, shoulder 700g
Fat; Back & Belly 300g
Initial pH of pork was 5.94
Sea Salt 22.5g
Cure #2 3g
Dextrose 4g
Black pepper, coarse ground 2.7g
sugar, raw 3g
*cinnamon 0.235g
*clove 0.15g
*rosemary 0.15g
3 cloves garlic steeped in 20mL chianti overnight.
1.25g Flavor of Italy starter culture in 60mL distilled water
2g mold 600 in 1/2 cup distilled water (mix at least 5 hours before application)
(3) 60-65mm beef middles, 24-25" long
*If only making 1kg. I recommend multiplying the amounts by 5 so you have enough to whiz in a spice grinder. Then weigh out .535g of the spice blend on an accurate scale.
Fermented @ 70*F for 27 hours to pH of 5.19.. I dried this salami down to 37-38% weight loss. I like this salami and how it turned out for my first attempt at it. I am glad I reduced the spices. The rosemary is right where it needs to be, the clove could be a little more pronounced, the cinnamon could be reduced by 1/2 as it overpowers the other spices in the profile. It is really good with fruit and mild cheeses. Very floral salami.
I reduced the spice profile of Len's recipe by about 1/3rd. I ran the fat through 4.5mm plate, lean through 6mm plate. Used Chianti wine for the high acidity and steeped 8 cloves of crushed garlic in it overnight. Stuffed into 60-65mm beef middles.
Recipe I used:
Sopressata Vicentina
Lean Pork; Leg, loin, shoulder 700g
Fat; Back & Belly 300g
Initial pH of pork was 5.94
Sea Salt 22.5g
Cure #2 3g
Dextrose 4g
Black pepper, coarse ground 2.7g
sugar, raw 3g
*cinnamon 0.235g
*clove 0.15g
*rosemary 0.15g
3 cloves garlic steeped in 20mL chianti overnight.
1.25g Flavor of Italy starter culture in 60mL distilled water
2g mold 600 in 1/2 cup distilled water (mix at least 5 hours before application)
(3) 60-65mm beef middles, 24-25" long
*If only making 1kg. I recommend multiplying the amounts by 5 so you have enough to whiz in a spice grinder. Then weigh out .535g of the spice blend on an accurate scale.
Fermented @ 70*F for 27 hours to pH of 5.19.. I dried this salami down to 37-38% weight loss. I like this salami and how it turned out for my first attempt at it. I am glad I reduced the spices. The rosemary is right where it needs to be, the clove could be a little more pronounced, the cinnamon could be reduced by 1/2 as it overpowers the other spices in the profile. It is really good with fruit and mild cheeses. Very floral salami.