Salami Truffle by Vladimir Medvedev

Made in Ukraine
Salami TRUFFLE, weight loss 52%


  •  Lean Pork Meat 88%
  • Fat 12%

– salt nitrite 2%
– dextrose 0.6%
– whole white pepper in minced meat 0,1%
– pepper cubeb (not crushed)  0,1%
– fennel 0.05%
– cumin 0.09%
– black truffle cream 2.5%
– red dry Pinot Noir 5%
– Flora Italia LC 0.025%


– Grind the meat in a cake and freeze to + 2C, grind and freeze the fat
– Add to the cake wine, culture with dextrose, spices, salt, after each step carefully kneading
– Pass the meat and the fat to the meat grinder net 3 mm.
– Add white peas and truffle pastes
– Fill the cake
– Fermentation at 24 ° C and 94% humidity for five days, reducing temperature and humidity by two units every day
– Ripening in the climatic chamber at 14 ° C and 80% humidity until reaching the desired taste.

Salami Budello Gentile by Josef Wantschik

The undisputed king of salami is for me budello gentile. Its a pure expression of the flavor and aroma that is the very essence of the art.


Black pepper 0.2%,
Garlic .2% g
Salt 2.5%
Nitrate (KNO3) .03%
Wine 2%

Much of the classic aroma and flavor comes as a result of slow drying and volatile sulphur compounds in the thick casing. This is a salame that should use the very best de-sinewed blade and cushion meat mixed only with hard backfat at a ratio of 80/20 lean to fat. Inoculated on the outside with P. Candidum, D. Hansenii, and S. Xylosus.

Fermented for 4 days starting at 66F, lowering slowly to 58F, rotating humidity between 70% and 90%. Dry to 38% weight loss.

Budello gentile is actually the Italian name for the casing. Like crespone, the name of the salami and the casing are the same. Anatomically speaking, budello gentile is the last couple of feet of the pig’s large intestine before the rectum. You can get them in the US at

Bourbon Salami with honey by Thorbjørn Dahl


40% svin/shoulder of hog.
40% storfe/ground beef.
20% spekk/backfat
3% nitrittsalt/salt with 0,6% nitrite.
0,25dl bourbon m/honning/honey pr kilo.
0,5% minced hvitløk/garlic
0,6% pøkulus/dextrose.
0,1% muskatt/nutmeg
0,1% nellik/cloves
0,2% pepper/coarse black pepper.
0,2 gr startkultur/starter Bitec LS-25 ore similar.
0,5dl lunkent vann*/luke warm water (to dissolve starter in)


Ground shoulder of hog, ground beef and back fat. Nitrite salt to be thoroughly mixed inn and left to rest for one hour before spices and bourbon are added.

Thorbjørn Dahl 1.jpg

Small batch this time. Only 8 kg meat. Fermenting for 24 hrs at 25*C and 70-75% RH. Then cured until 35-40% weight loss at 4-6*C and 70-75%RH.


🙂 Someone pointed out to me JD Tennessee Honey is not bourbon, but whiskey. Might have to change name next time then. 🙂

Josef Wantschik

On the use of GDL Fermentation in salami comes from 2 broad types of bacteria. Lactic acid bacteria, obviously, produce acid which lowers pH. However, many strains also produce bacteriocins that are effective in controlling the growth of pathogens and produce enzymes to combat rancidity.

The other type of bacteria is micrococci that break down fats and proteins – the process that is critical to flavour. They also breakdown nitrate (in cure 2) into nitrite, which is critical to the formation of color. So there is a lot more going on than just the pH drop for food safety.

GDL is typically only used in mass production operations, where 24 hour of saved production time increases profits. However, these, products are insipidly lacking in flavor and color (think supermarket deli salami). My advice is to learn all you can about fermentation, and perfect your fermentation process. When you think about it, it’s only adding a couple of more days onto a process that is several weeks long anyway, and it is critical to making great salami.

For more information, see my article, GDL.

On a Fermentation chamber by Josef Wantschik

You don’t need a sophisticated, temp and humidity controlled environment to ferment. In fact, it is better that you don’t. The reason is that you want a pH drop, but not a fast decrease to a ph below 5. The micrococci that are responsible for flavor and color development are inactivated below a pH of 5.

I see lots of hot, humid, fermenting conditions combined with high amounts of sugar in various online posts and books. This will result in a pale salami that lacks depth of flavor because these conditions cause the lactic acid bacteria to go crazy and produce an overabundance of acid. I’ve found that fermenting at room temperature (70F, as low as 64F), moderate humidity (between 60% and 90% RH – more on this in a moment), moderate sugar content (.3%), and a slow fermenting culture (Chr Hansen’s T-SPX, or Texel SA-301) reliably get you to a peak PH around 5.2 in 48-60 hours.

So to ferment, just use a small enclosed space that’s at room temp. I’ve seen people use cabinets, closets, ovens, even a plastic bucket with hooks screwed into the lid. Don’t worry, you won’t dry it out. In fact, a small space like a bucket or an oven will saturate quickly up to 90% RH. It’s a good practice to let the salami rest in ambient humidity for short periods during the fermentation time. Let them rest at around 60% humidity for an hour every 4-6 hours (you don’t have to be super exact about this), just hang it outside of your cabinet to rest it. Constant high humidity keeps the water content in the salami. This contributes to aggressive acidification. Encouraging some of the water to come out during fermentation help moderate acid production, and helps promote more even drying. Using this approach, you can lose around 5% of the salami weight during fermentation – this is a good thing. Hope this helps.

Old Salami Recipes:

Salami Recipes, cooked, dried, Italian

The online link to the cookbook with great salmi recipes is at The Unknown Cook Book (of Steve Berman): Pudding Scotch to Saleicca, Napoli – including Salami

Use of GDL

Use GDL at a rate of 0.3 and leave out the starter culture. Use other spices and curing salts as per the recipe.

For more information, go to Artisan Meat

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