After a long 4+ months drying in the curing chamber, the salame Gentile is finally ready.
It took over 4 months for it to lose 40% of its weight; it’s still quite soft, as Gentile should be.
It’s normally hard to achieve such a long drying time with salami because they would tend to be way too hard by the end of 3-4 months unless they're huge in diameter. This one isn't that big in diameter and the reason it was possible this salame so long is because it was stuffed in a hog bung. The bung is a good 2-3mm thick with tremendous amount of fat in it which slows the drying considerably, making the wait for a first tasty nearly unbearable.
It's finally done, so let's eat!
|Here is the Gentile cut. The bind is great. It has a nice amount of well distributed fat and it has nice definition between the fat and the meat.|
|Closeup of the salame. You can see the thick casing around the slices and the main piece.|
|I’m really pleased with the flavor. It’s nicely salted and extremely flavorful from the long aging. It’s quite soft which is a nice change from the very dry Mugnano. |
I think it might have just a little too much fat. Next time i'll use slightly less. Maybe 15% less or so.