The perfect salami
Andrew “Ducky” Donald said learning how to make your own salami is a rewarding experience. PHOTO: Emma Hillier
THOROUGH mixing and a good balance of ingredients are two of the key elements to making good salami, according to Tarrawingee resident and smallgoods enthusiast, Andrew “Ducky” Donald.
The Wangaratta butcher has been honing his process over the last 10 or so years, getting so good at it, that he now teaches others the secrets of the ancient curing craft through classes that can only be described as salami parties, where groups of friends get together to roll up their sleeves, share some wine and create a batch.
And it seems the interest in making homemade salami has grown considerably across the region in recent years, spurred on by the popularity of prime time cooking shows and a growing desire by foodies to revive traditional skills, get back to basics and make the most of prime local ingredients.
While pork is the traditional meat of choice, Ducky said many people are getting more creative, experimenting with alternative ingredients in an effort to create their own signature sausage and including proteins like local venison.
He said while making salami is a relatively easy process, where many people struggle is bringing it all together.
“The type of pig you use is really important but it’s also about the time you put in to mixing it,” he said.
“It’s important you put in the right amount of ingredients and mix it through properly – especially the salt and pepper.
“The salami is going to be dried in a shed out in the open, and not be refrigerated, so the right ratio of salt is important so the meat doesn’t go off.”
Ducky said when the salami is being fitted into the skin it is crucial to make sure it’s packed in tight so there is no moisture or air tapped within.