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Raw Salame Cotto tied with butcher’s twine on a wooden board.

Salame Cotto Recipe

Tender, flavourful, and delicately seasoned, Salame Cotto fits beautifully on grazing boards, in sandwiches, or simply enjoyed as slices on the board

Course: Appetiser, Charcuterie, Salumi
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Author: Manuela Zangara

Ingredients

  • 700 g – 1.5 lbs. pork scotch fillet
  • 300 g – 0.7 lbs. pork rashers
  • 25 g – 0.9 oz. salt
  • 50 ml – 1.7 oz. red wine
  • ¼ tsp nutmeg
  • 20 peppercorns
  • 2 g – 0.07 oz. ground pepper
  • ¼ tsp garlic powder
  • 2 juniper berries – crushed
  • ¼ tsp clove powder
  • salami casing – soaked in tepid water for at least 20 minutes and rinsed

Instructions

  1. Roughly chop the scotch fillet and the rashers.

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

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

  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.
  5. Stuff the salami mixture into the casing and tie it off with a bubble knot.

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

  7. Let it rest, uncovered, at 20° to 25°C – 68°F to 77°F for 24 hours.
  8. The following day, use a clean needle to prick holes all over the salami, especially where air pockets may form.

  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.

  10. When cooked, let it cool completely in the cooking water.
  11. Drain it, pat it dry, and refrigerate it for at least 24 hours before slicing.
  12. Enjoy it with crusty bread and a glass of red wine.

Recipe Notes

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