I was given a good amount of meat again by Michael at Mosefund farm for this project(he also lent me his new meat grinder to make my life easier). The meat and fat were ground up through what I believe to be a 6mm plate. Where it gets interesting and little controversial is the addition of the peperoncini products. Really, only one ingredient is the issue, hot pepper paste or crema di peperoncino. It is hotly debated whether or not it gets used...........I used it. The rest is easy and predictable, hot pepper powder/peperoncino in polvere is a lock, salt, black pepper, cure #2, t-spx starter and dextrose and red wine.
Onto the next issue of import.......casings. Hog middles, without question. I've seen most made here using beef middles, which are fine. But, the DOP item assuredly uses hog middles, which you see pictured. After everything was ground up, mixed together and stuffed into the hog middles, it was time to press them. Not having a dedicated press, I had to get somewhat resourceful. I placed the soppressate on the bottom of my fermentation chamber. On top of which I placed several plastic cutting boards to cover them. On top of those, I placed a roasting pan, in which I placed a case of bottled water. I told you.....resourceful. They were pressed for the entire fermentation process which lasted a little under 72 hours. Now they hang, and I wait, for what I believe to be 12 weeks or so based on the drying time of the Salame Mugnano.