Boccia translates to “ball”, and the reason for this name should be obvious given its shape. This isn’t a salame that’s classic of anywhere, as far as I know. The round shape is from the fact that it’s stuffed in a hog bladder. I’m guessing any salame paste can be put in it, I chose to use a fennel based one.
I read about this salame on an Italian cured meats blog called Salumi Casalinghi. The owner of the blog made it with chili pepper, calling it a “Boccia Piccante”,
|I used pork shoulder that I trimmed up a little bit. |
The fat was from a pasture raised pig from Caw Caw Creek.
|Meat and fat mixed up. Very exciting. This was put in the freezer to harden up before grinding.|
|Meat and fat was ground with 8mm plate.|
|The meat was well mixed with the spices, salt, cure and starter. It was mixed until a good bind was achieved. It took about 2 minutes on low speed on the Kitchenaid mixer.|
|This was then stuffed into hog bladder. It was actually kind of a pain to get it really stuffed full, get any air pockets out and then tie up the open end.|
|The boccia was tied up, and fermented at 70-72 deg. F for 48 hrs. |
After fermentation, it was off to the curing chamber, running at 55 F and 75% RH.