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–+ servings

Ventricina Teramana

Sammy Dunham
The scrummiest squishy salami that cheers a winter day when spread on toast
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Prep Time 20 minutes
Total Time 20 minutes
Course Antipasti
Cuisine Italian
Servings 700 g

Ingredients
  

  • 1 kg ground pork shoulder free-range, the taste and texture is better
  • 20 g Salt
  • 25 g Black Pepper
  • 100 ml White Wine
  • 4 cloves Garlic minced
  • 3 Sprigs Fresh Rosemary finely chopped
  • Zest of 2 Oranges
  • Peperoncini & Fennel Seeds according to taste try 2 g of Peperoncini to begin with

Instructions
 

  • Thoroughly mix all ingredients together by hand after finely grinding and stuff into large, natural casings. At a maximum of 60% humidity and a maximum temperature of 18C or for 4-6 weeks or until the product loses 30% of its weight.
  • If using sterilised glass jars, store refrigerated for a minimum of 2 days before eating.
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