Salame Toscano (Tuscan Salami)

1.In a large bowl, combine the pork shoulder, pork fatback, salt, black pepper, fennel seeds, red pepper flakes, garlic powder, red wine, red wine vinegar, parsley, thyme, rosemary, and sage. Mix well until everything is evenly distributed.

2.Cover the bowl with plastic wrap and refrigerate for 24 hours to marinate.

Stuffing the salami Soak the hog or beef casings in cold water for 30 minutes to remove the salt. Once softened, rinse the casings under running water.

4.Attach a sausage stuffer or a funnel to the end of a sausage casing and slowly feed the mixture into the casing, making sure it is evenly filled. Leave about 1 inch of empty casing at each end.

5.Tie off each end of the salami with butcher's twine to secure the filling.

Curing the salami In a large container, combine the kosher salt, sugar, and pink curing salt. Mix well.

7.Place the stuffed salami in the container, making sure it is completely covered with the curing mixture.

8.Cover the container with a lid or plastic wrap and refrigerate for 4-6 weeks, checking the salami occasionally to ensure the curing process is going well.

9.After the curing period, remove the salami from the container and rinse off the curing mixture.

Slicing and serving Using a sharp knife, slice the salami into thin rounds.

11.Serve the Salame Toscano on a charcuterie board with crusty bread, cheese, and olives.