Salame Cotto

Wow! When I first read that this month’s theme was salumi, I felt genuinely excited. I grew up eating some of the best salumi in the world, from Prosciutto di Parma and San Daniele to Culatello, Speck, Salami, Mortadella, Pancetta, Coppa, and Guanciale. Italians really know how to make salumi.

A Taste of Home

When I first moved to Australia, I was shocked to discover that, due to quarantine regulations, most of these favourites could not be imported. After a few months, the ban on prosciutto was lifted, and we could finally buy Italian prosciutto again. Sorry, guys, nothing personal, but Australian prosciutto does not taste the same. Unfortunately, the restrictions stayed in place for the remaining items.

Some Italian migrants have created decent substitutes for mortadella, salami, guanciale, lard, and speck, but nobody seems to get pancetta right. I wanted to try making my own salami, but it is summer down here, and I have nowhere to cure meat in this heat. I will try it later on.

I often make Italian sausage at home, so that did not feel like much of a challenge. I needed something cooked rather than cured. Then a childhood memory came back to me.

My parents and I used to drive to a small village in the Monferrato area of Piedmont to buy local meat and salumi. The butcher there made incredible salami. He prepared his regular cured salami and a Northern Italian speciality called salame cotto. I loved it as a child and always looked forward to it.

I decided to try making my own version at home and was surprised by how simple it was. It tasted exactly as I remembered, perhaps even better since it contains no preservatives. You eat it like any other salami, sliced thin and served cold. It is wonderful with crusty bread and a glass of red wine.

Enjoy, and feel free to explore the other salumi recipes and the many variations my fellow Daring Cooks created.

What is Salame Cotto?

Salame cotto means “cooked salami” in Italian. It’s made from seasoned pork that is cooked during production instead of being left to cure raw, which gives it a soft texture and a mild flavour. It’s especially linked to northern Italy, particularly Piedmont, where it has a long tradition.

Because it’s cooked, it tastes gentler than stronger cured salami and feels easier to enjoy in everyday ways. It works well in sandwiches, on an antipasto plate, or simply sliced on its own.

Key Ingredients for Salame Cotto

Pork Scotch Fillet

Gives the salami a lean, clean taste with a firm bite. Choose a piece with light, even marbling, as it blends well during mixing and keeps the texture consistent.

Pork Rashers

Provide the necessary fat for moisture and softness. Keeping part of the rashers chopped adds small, visible pieces throughout, which is typical of cooked salami. Pick rashers with fresh, white fat for the best flavour.

Spices and Aromatics

Nutmeg, whole peppercorns, ground pepper, garlic powder, juniper berries, and clove powder create the warm, traditional seasoning profile Salame Cotto is known for.

Find the complete list with measurements in the recipe card below.

How to Make Salame Cotto

Step 1: Roughly chop the scotch fillet and the rashers.

Step 2: Grind the scotch fillet and ⅓ of the rashers using a 0.5 cm – 0.2 inch diameter grinder.

Step 3: Cut the remaining ⅔ of the rashers into 1.3 cm – ½ inch pieces.

Step 4: Mix the ground meat and the chopped rashers in a bowl. Add the salt, red wine, nutmeg, peppercorns, ground pepper, garlic powder, juniper berries, and clove powder, then knead well.

Step 6: Tie the salami with butcher’s twine. Watch this video tutorial on how to tie salami with butcher’s twine for clear guidance.

Step 7: Let it rest, uncovered, at 20° to 25°C – 68°F to 77°F for 24 hours.

Step 8: The following day, use a clean needle to prick holes all over the salami, especially where air pockets may form.

Step 9: Wrap it in baking paper and place it in a pot. Cover it with cold water and set it over the heat. When it begins to boil, reduce the heat to medium-low and let it simmer, uncovered, for 1 hour. The salami is cooked when it reaches an internal temperature of 80°C – 176°F.

Note: Cooking usually takes about 1 hour per kg – 2.2 lbs., so a 2 kg – 4.4 lbs. salami will need roughly 2 hours. Timing may vary depending on the thickness of your salami.

Step 10: When cooked, let it cool completely in the cooking water.

Extra Help from the Kitchen

Mix Until the Meat Turns Sticky – Keep kneading until the mixture thickens and feels slightly tacky. This indicates the proteins have bound properly, which improves the slice once cooked.

Check Casing Size Before Stuffing – Match the width of the casing to the quantity of meat. Overfilled casing can split during simmering, while an oversized casing can trap air.

Choose a Pot That Fits Snugly – Select a pot that allows the salami to stay fully submerged without excessive movement during simmering, which protects its shape.

Let the Wrapped Salami Sit Flat – When resting it for 24 hours, keep it on a flat surface to avoid bending, which helps maintain an even cylindrical shape.

Slice with a Long, Thin Blade – Use a sharp carving knife or slicing knife rather than a chef’s knife. The thinner blade reduces drag and creates neater slices.

Variations and Twists

Add a Light Smoke Layer – Cold-smoke the stuffed salami for a few hours before simmering to introduce a gentle smoky note that complements the spice mix.

Include Some Lean Beef – Replace up to ⅓ of the pork with lean beef for a deeper savoury profile often found in cooked salumi.

Use a Larger Collagen Casing – Switch to a wider collagen casing if you prefer a firmer cylindrical shape and more uniform slices.

Increase the Fat Content – Add 50–100 g – 1.7–3.5 oz extra fat trimmings when mixing to create a slightly softer texture once cooked.

Introduce Mild Sweetness – Add 5–10 g – 1–2 tsp sugar or dextrose to the spice mix for a gentle sweet note that balances the aromatics.

Ways to Serve Salame Cotto

Sandwiches and Wraps – Layer thin slices with crusty bread, soft rolls, or simple flatbreads. Add pickled vegetables or a light spread for contrast.

Charcuterie Boards – Arrange alongside cheeses, olives, nuts, and fresh fruit. Thin slices sit well with mild cheeses and marinated vegetables.

Picnic Plates – Pack slices with focaccia, salads, and grilled vegetables for an easy outdoor meal.

Breakfast or Brunch – Add to warm toast, omelettes, or savoury muffins for a quick protein boost.

Light Appetisers – Roll slices with soft cheese or serve with breadsticks for a simple starter.

Pasta and Rice Dishes – Cut into small cubes and mix into warm pasta or risotti for extra flavour.

Storage and Shelf Life

Store Salame Cotto in the fridge, wrapped tightly in aluminium foil or placed in an airtight container, for up to 1 week.

For longer storage, freeze it in thin slices separated with baking paper and pack the slices into a freezer-safe container for up to 2 months.

Thaw in the fridge until fully chilled before serving, and slice only what you need to keep the texture at its best.