View Post

Is Salami Considered Protein?

Salami is a crafted product that sometimes gets put under a shroud of mystery, so I wanted to talk about what level of protein is in salami. I’ve been incredibly lucky to have learnt how to make salami at home and have toured the world exploring the contrasts of flavors and types – dry cured salami has been a passion …

View Post

Is Salami Considered Keto? (like Keto-friendly?)

When it comes to Keto-friendly, I wanted to go over the relevance of whether salami falls into that category. Deli meats have changed the world for good, or for better even. They are able to turn a bland sandwich into the world’s greatest culinary masterpiece, they are the cornerstone of charcuterie board (antipasto or salumi boards). How exactly then does …

View Post

Does Salt Pork Go Bad? (Also How to Store it)

People get a little confused about salt pork, it’s preserved but does it go bad? It’s a salt-cured piece of meat, but there are variations of course in how its made. Certain commercial types aren’t made to last (more on this below). I’ve made my own at home and its dead simple to actually produce, all it takes is some …

View Post

Cured Meats Similar to Prosciutto (Cured & Classics)

Depending on where you live in the world, you may or may not be used to the fine delicacy that is cured meats like prosciutto or other dry-cured meat. But, if you are fortunate enough to have tried some before, then you may be looking to expand your repertoire and add in a few new types that you are unfamiliar …

View Post

How To Make Salami (Intro & Overview)

I really wanted to do a full post on how to make salami, a complete introduction, a rundown of the equipment, and dry curing techniques. Salami has a ton of interpretations and variations, and by no means do I consider myself an expert of all the styles across the world (European, Asian, Modern). But after making and savoring dry-cured meats …

View Post

Is Himalayan Pink Salt Good for Curing Meat?

I have used Himalayan pink salt for meat curing, but it seems there’s a bit of confusion about whether it’s a good thing and also actually what it is. This isn’t going to be very scientific (but will have links) but I have done a little bit of research before I have used it in the past for curing various …

View Post

What is Salami Wrapped In? (What is the White Stuff)

There are many different casings that can be used for wrapping salami. Since I make salami at home I got interested in all the different types available. Different types of salami wrappings or casings as they are known – are used for different purposes, especially in commercial salami production. There are 1,000’s of variations of salami across the world. And …

View Post

What is & How to Use Pink Curing Salt or Prague Powder

There is a whole bunch of ways that you can use pink curing salt for or Prague powder (and there are a bunch of other names too for it). I want to give you a rundown on how I use pink curing salt and some other important details about this ingredient. Pink curing salt is in many popular foods produced …

View Post

Why is Salami Sour? (Kind of Tangy)

The sour flavor that is quite common in salami most people are pretty familiar with, I will share what I know about where it comes from. I make salami at home, and it is in the simple process normally requiring a fermentation stage and it drying stage. Having met a bunch of small and large salami producers – I’ve got …

View Post

What is Salami Made of? (Commercial & Artisan)

Salami can be made of quality ingredients or additives to drive the profitability of it and make it a high volume product. Making salami at home as well as buying it commercially, I want to contrast the ingredients and flavors. Readings textbooks about salami making and meat science have opened my eyes to some of the processes that are used …