Creating A Traditional Italian Capocollo - Mamma and Me

By: Sara Grazia

I recently shared my traditional salami making experience with you all. My mamma and I made quite the bounty, and I hope that you enjoyed the photos that we shared with you.

This week I’m excited to share with you the continued and fascinating journey of our artisan cured meats making.

We've been busy preparing this year’s capocollo. Under my mamma’s watchful eye we began. She still thinks I’m far too young to know all her secrets and preparation methods, but she taught me well, and when she doesn't see me looking, I glimpse a proud smile cross her lips.

After the meat has been resting under the salt for some time, my mamma allows me to prepare her recipe. This recipe has been handed to her from her mother, and ever since I can remember, each year she makes it always the same. A tasty combination of mild spices and crushed peppers. A simple recipe, but one that is packed with flavour.

Before you ask for the details of the recipe, unfortunately I can’t say. Not only am I sworn to secrecy, but also there is no written ingredient list. Like many artisan producers from generations past, recipes were prepared by eye (and finger dipping –a process whereby a few flavours are added, then you would dip your finger, and taste… If it’s not quite right, you could always add some more of this or that).

Once the meat has been seasoned and hung, a wonderful perfume fills my mamma’s purpose built outdoor kitchen. The scent is sweet and peppery. Now I just have to be patient until Christmas time when these delicacies will be sliced and served with some of my mamma’s freshly baked bread.

If you have a desire to produce your own Italian cured meats, there is still time to take advantage of this year’s winter meat curing season. Discover the secrets to successfully produce your own cured meats and sausages with one of our specialised courses. 

Secrets In Salami - A masterclass in a book by Sausage Queen, Sara Grazia

By Sara Grazia:

Secrets in Salami is a master class in a book. Based on one of my most well attended classes, Secrets in Salami is a reference guide to those who wish to successfully produce their own salami at home. All natural, gluten free, preservative free, and with no nitrates or nitrites.

Based on traditional Italian methods and techniques that have been practiced and mastered over centuries, discover a hands-on journey full of tradition, flavour, succulence and memories. Whether you're a seasoned salami maker, or a first time producer, there will be secrets to learn, techniques to develop and methods to master. You will also discover the particulars required for your drying environment, which is essential for salami making success.

After months of preparation, and with the assistance of my Mamma, I am happy to offer the 2^nd instalment to my ‘Made Simple’ series. With 132 pages of salami preparation, secrets, methods and techniques, I’ve also thrown in some recipes for you to try – a few family favourites as well as some popular artisan mixes.

This is a fully Illustrated book with live action pictures taken of Mamma and me making the annual batch of salami for the family from scratch, just as we do it every year – a tradition, I hope that lasts for many more years to come.

Secrets in Salami is a book about sharing the skills and knowledge involved in a rarely seen process. Indulge your curiosity and create a salami making tradition of your own with your neighbour, community group, friends or family, and help me maintain an historical food art for many more generations to embrace and experience.

YOU CAN FIND SECRETS IN SALAMI IN OUR WEBSTORE BY CLICKING HERE