Low fat Salami

[MikeMike]

Is it possible to make a GOOD hard, low fat salami?

Regards
Mike

[aris]

I doubt it.

[Spuddy]

If you really have to you can omit the cubes of back fat from your salami.
The result will still be tasty however it won't taste as moist when it gets very dry so it it young (up to 5-6 months).

[Josh]

Not sure what they're called but whenever I'm in spain they do a chorizo which is pretty much pure meat with big lumps of cured porks compressed together rather than finer pork and fat mixed.

[Spuddy]

I've seen that too.
There's another Spanish one I've seen (I can't remember the name of that either) that is basically one whole piece of pork stuffed into a casing.
I'll try to look up the name of it.

[Spuddy]

"lomo embuchado" is the name of it and it's a piece of meat cut from the loin, de-fatted, marinated and cured then stuffed whole into a casing and airdried.

[Bad Flynch]

>low fat salami<

Isn't that an oxymoron?

[Paul Kribs]

Spuddy

I have had Lomo that was not compressed in a casing (sainsburys do a pack of serrano, chorizo and lomo), it appeared to be just the eye of loin that was cured... do you know of a recipe for it? I have scoured the web and am unable to find one.

Regards, Paul Kribs

[Oddley]

Paul the nitrates are no problem when curing a loin. The problem is the spices herbs. Is the Lomo air cured what do you think the spices are, For instance is it similar to chorizo

lets see if we can work out something close.

[Paul Kribs]

Oddley

It is quite a different taste to chorizo. It is quite subtle and I believe the main taste to be sweet paprika. Also, the lack of fat would be a factor, not only in the taste but also it was slightly drier than the chorizo. My better half has said she will buy another pack next time she goes to sainsburys, that way I will be more attentive to the taste and try to detect the flavours. I very much doubt the ingredients will be listed seperately on the packet. I never thought to look on the last pack. I might add that the measely 3 slices of serrano were absolutely delicious, amazing the flavour the acorns give to the pig.

Regards, Paul Kribs

[Paul Kribs]

Oddley

The best description of ingredients I have found so far for Lomo is " garlic, paprika, sugar and other spices".



Regards, Paul Kribs

[aris]

I'm sure if you cured an eye of loin the same way as a parma ham, you probably would not go wrong.

[Oddley]

If I were doing this, I would follow Len poli's recipe for proscuitto, but adding smoked paprika.

I would not heat it up as he suggests though, but give it about 6 weeks air drying or until you feel it is at the right level of dryness.

[Franco]

Oddley,

funny you shoul metion the smoked paprika, I'm in the middle of curing a belly using the paprika as the spice base, I didn't use a recipe but will let you know how I get oo and if it tastes ik I'll post the method and quantities I used.


after 2 weeks under vacuum


Franco

[Oddley]

It will be interesting to find out how it comes out.