It’s winter here and time to make salami. We hadn’t ventured into salami making before so we decided to take a class run by Costante Imports. The salami was made from coarsely ground pork shoulder with a fat content of 30%. For each kilo (2.2 lbs) of meat we added 30g (1.05 oz) of non-iodised salt, 3g (.1oz) of…… Continue reading salami class