Cured meats

Italy is well known for its pre­served meats. Here, we fea­ture the clas­sics and, in a step-by-step guide, show you how easy it is to make your own sausages!

The Australian Women’s Weekly Food Magazine - - Contents - PHO­TOG­RA­PHER JAMES MOF­FATT STYLIST OLIVIA BLACK­MORE PHOTOCHEF NICK BANBURY

SALAMI PREP + COOK TIME 1 HOUR (+ SOAK­ING & RE­FRIG­ER­A­TION) MAKES 1.3KG Make sure all your equip­ment and uten­sils are ster­ile and clean dur­ing this process.

1.5 me­tre length nat­u­ral sausage

cas­ings (25g) (see tips on page 35) 1kg rind­less bone­less pork shoul­der 300g pork back fat

5 cloves gar­lic, crushed

½ tea­spoon cure num­ber 2

(see tips on page 35)

1 ta­ble­spoon table salt

1 ta­ble­spoon brown sugar

1 tea­spoon car­away seeds, crushed 1 tea­spoon hot pa­prika

2 ta­ble­spoons red wine vine­gar ¼ tea­spoon starter fer­ment­ing cul­ture

(see tips on page 35)

2 ta­ble­spoons warm wa­ter

1 Rinse salt from cas­ings. Soak cas­ings in cold wa­ter for 1 hour, then drain. Soak cas­ings in luke­warm wa­ter for an­other hour.

Run cold wa­ter through cas­ings be­fore use to make them eas­ier to thread onto the ma­chine and check for any holes. Drain.

2 Cut pork and fat each into 5mm pieces. Place in a large bowl over ice as you work. Re­turn im­me­di­ately to fridge once chopped.

3 Sprin­kle gar­lic, cure num­ber 2, salt, sugar and spices over pork mix­ture. Wear­ing clean dis­pos­able food han­dling gloves, mas­sage in­gre­di­ents into meat. Add vine­gar. Com­bine fer­ment­ing cul­ture and the warm wa­ter, then add to meat mix­ture; mas­sage to­gether un­til thor­oughly com­bined. Cover; re­frig­er­ate for 45 min­utes.

4 Fit sausage-filler at­tach­ment onto min­cer. Bunch one cas­ing over the noz­zle, leav­ing 5cm at the end. Feed meat mix­ture into ma­chine, slowly eas­ing off cas­ing as it fills, lay­ing full sausage into a spi­ral as you go. (If you don’t have a sausage at­tach­ment, use a large pip­ing bag fit­ted with a long 2cm tube. Slowly pipe the mix­ture into cas­ing, eas­ing off tip as it fills.)

5 Ev­ery 20cm, twist cas­ing and se­cure with kitchen string. Tie off at both ends. Cut the salami free above the knot at each end. Us­ing a ster­ile small, sharp knife, prick the cas­ings all over.

6 Hang salami over a bowl in the fridge, en­sur­ing that the air can cir­cu­late around salami, for 1 month or un­til dry.

CAL­ABRIAN PORK TER­RINE PREP + COOK TIME 5 HOURS (+ RE­FRIG­ER­A­TION & COOL­ING) SERVES 12

This Ital­ian-in­spired ter­rine is per­fect for a pic­nic or a ca­sual lunch ac­com­pa­nied by a bit­ter green salad and pick­les. The ter­rine will taste even bet­ter if it’s brought to room tem­per­a­ture be­fore eat­ing. You’ll need to start this recipe a day ahead. 850g pork mince

300g pork back fat, chopped finely 200g or­ganic chicken liv­ers,

chopped finely

6 cloves gar­lic, crushed

1 ta­ble­spoon smoked pa­prika 2 tea­spoons chilli pow­der

2 tea­spoons fen­nel seeds

3 tea­spoons sea salt flakes

½ tea­spoon black pep­per

¼ cup (60ml) port or tawny

for­ti­fied wine

½ cup chopped fresh flat-leaf

pars­ley leaves

1 ta­ble­spoon chopped fresh

oregano leaves

22 slices flat pancetta (360g) (see tips) 1 Place pork mince, pork fat, chicken liver, gar­lic, spices, salt, pep­per and port in a large bowl. Wear­ing clean dis­pos­able food han­dling gloves, mix well with your hands. Cover bowl with plas­tic wrap; re­frig­er­ate mix­ture overnight.

2 Pre­heat oven to 160°C/140°C fan. Re­move pork mix­ture from the fridge, add herbs; mix well to com­bine.

3 Line an 11.5cm x 21.5cm (base mea­sure­ment), 2-litre (8-cup) loaf pan with pancetta slices slightly over­lap­ping (and ends hang­ing over the sides of the pan). Fill with meat mix­ture, press­ing down firmly with the back of a spoon; fold pancetta ends over to cover.

4 Cover loaf pan with foil and place in a deep roast­ing pan. Fill the pan with enough boil­ing wa­ter to come halfway up the sides of the loaf pan. 5 Roast for 10 min­utes. Re­duce oven tem­per­a­ture to 140°C/120°C fan; roast for a fur­ther 1½ hours or un­til cooked through (a me­tal skewer in­serted into the cen­tre should come out hot to the touch).

6 Re­move pan from the wa­ter; dis­card foil. Cover with bak­ing pa­per; weight down with food cans (about 2kg) on top. Cool to room tem­per­a­ture. Re­frig­er­ate for 3 hours or overnight un­til chilled.

7 To serve, in­vert ter­rine onto a chop­ping board and wipe away ex­cess jelly, then slice.

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