Making your own salami is not as hard as you might think its just about getting good ingredients and preparing them properly.
Ingredients
Coursely minced shoulder of pork 500g
Minced back fat 200g
Fennel seeds 1/2 tbsp
Salt 1/2 fennel seeds
Sausage casing
If you want to make chorizo leave out the fennel seeds and replace with 1 tsp of smoked paprika
Method
Mix the fat and mince together using your hands
Add the salt and fennel a little at a time
Push the meat into a piping bag and pipe into the sausage casing
Leave to age four 4/8 weeks in a well venterlated room ie shed
