Homemade Salami

Making salami at home is one of those lost arts that really is not so difficult as it sounds. Sausage is simply ground meat, fat, salt and flavorings. But a good salami is all about balance. Balance of salt and savory, the balance of meat and fat, the balance of spices and herbs within the whole. Here’s a recipe that is perfect if you have time to kill especially this holiday season. This salami is perfect for your grazing board, sandwiches or just a partner for those holiday wine get-togethers.



  • 500g pork
  • 500g beef
  • 20g salt
  • 4g garlic powder
  • 4g ground coriander seed
  • 3g instacure
  • 3g black pepper  



  1. Clean meats, remove bones and fibrous tissue, keep as much fat as possible. It is not necessary to add extra fat.
  2. Dry the meat well to remove excess liquid. Grind or mince with a knife. Mix the meat well with all the ingredients.
  3. Stuff in the casing with a funnel or specific equipment. Twist in 30 cm segments and tie the ends tightly.
  4. Hang for 3 days in a refrigerated room or in a place with a cool temperature, ventilation and protected from the sun and insects.
  5. After 3 days put it in the oven at approximately 50ºC for 3 hours. In the gas oven, turn on the lowest flame and leave the door slightly open. If you prefer a firmest salami, hang it for more than 3 days. 


Try with your own process! Let me know your thoughts! Comment down below!