Emilia Romagna might be the unofficial capital of salumi in Italy. It’s the home of Prosciutto and culatello. The variety of cured meats from this region alone is endless!
Part of what I like about this hobby is the research and study of all the different salumi, finding one that is little known and making it. My latest finding is the Zia Ferrarese. I’m not sure where the name comes from or why it’s “the aunt from Ferrara”, but the fact that it’s a salame that is little know even in Italy, and one that books claim is very challenging to make because of what it’s cased in, meant I had to go for it!
The main features of the Zia Ferrarese are the use of a hog end cap casing, and garlic in the mixture.
|I used pork leg for this salame. I prefer this to shoulder as there is less trimming to remove sinew and less fat, making controlling the fat quantity easier. |
Used Caw Caw creek fatback.
|Spice mixture, starter culture and curing salts.|
|Meat and fat ground through 1/2” plate, ready to be mixed.|
|Meat paste mixed and ready to stuff. Note the myosin on the bowl surfaces indicating a good bind was achieved and the salame wont be crumbly.|
|Stuffed into a hog middle cap casing. This is a large casing, holding all of the above mixture. It’s comparable to a gigantic hog middle. This was sprayed with an M-EK4 mold solution. |
The salame was fermented in the fermentation box at 70-72 degrees, and then put into the curing chamber.
Given the size i’m expecting this to take 3-5 months!