Make the perfect Hot Italian Salami at home. Don’t guess with ingredients, we make it simple with our traditional spicy Italian salami made from premium quality spices. 

Makes 5kg of salami. 

Directions for use: Use 4kg lean pork, 1kg pork back fat. Mince near frozen meat through a 8mm plate. Mix 5kg ground meat with Mild Italian Cacciatore Seasoning, 125ml of red wine, 5g of Bactoferm TSPX and 15g of Misty Gully Cure #2 (sold separately). Fill size 44 natural hog casings. Hang for 72 hours at 20-25c and 80-90% humidity. Apply Bactoform Mold 600. Store sausage at 12-14c and 80% humidity for 4-8 weeks until 30-43% weight loss has been achieved.

Store seasoning in a cool, dry place away from direct sunlight. Use only as directed.

Ingredients: salt, fennel seeds, paprika, coriander, cayenne pepper, pepper, garlic, chilli flakes, dextrose.

Great care and responsibility needs to be taken when making any fermented sausage. Results can vary significantly due to a number of factors including ingredients, method, cleanliness, meat source and drying conditions.