We spent day one cutting the meat off the bone (all 60kgs) of it. For vegetarians I hope these photos don't put you off, but it is nice to see that there is very little wastage. Most of the pork is used, the bones are kept for stock and the hooves, tail and other bits used to make crackling or put in a pasta sauce.
Day two started early (and it was 2 degrees) and was spent mincing (twice) and adding all the flavours (paprika, capsicum sauce, pepper, and salt - 1.375 kgs of salt to be exact). After it is mixed a sample is cooked and eaten to ensure that the flavour is right. By this stage Sam is offering us wine and whisky (at 8.30am!!). I opt for a strong coffee! Next is piping it into the synthetic skins and tying them off with string ready to hang.
We made about 70 salami and the rest of the meat was made into sausages (we added some fennel into our sausages)!
These photos below are of the salami my in-laws made a few weeks back - you can see they are already starting to mature. Ours will take a while. Sam will hang them in his shed and smoke them.
It was lovely to capture the tradition of this event and enjoy with close friends and maybe one day we will be teaching our children how to make salami!