Making your own salami is easy. Let Steve guide you through.

INGREDIENTS:
minced shoulder of pork (2.5kg)
3% salt to the weight of the meat (75g)
chilli (30g)
cracked black peppercorns 40g
orange zest (1 orange)
350ml wine
sausage casings

Buy Gill's Pigs & Pork handbook now! http://goo.gl/eOOuyl
Pig in a Day course at River Cottage HQ: http://goo.gl/6QPEjh

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