Preservation of salami in paraffin is a very old technique for preserving salami and other aged meats. Paraffin or beeswax can be used, the important thing is to be able to melt and coat the meat, sealing the outside of the salami, preserving it against excessive moisture loss and contamination. It is similar to vacuum, but with the addition that many layers can be applied and also protect against light, which is one of the inductors of oxidation (rancidity).

You can use this technique on any salami that has lost a good amount of water, such as a salami that has lost 45% of its initial weight. Little loss of water culminates in a salami that still contains a lot of water, consequently they are more unstable and susceptible to the proliferation of pathogens. To maximize the efficiency of this preservation process, I recommend that salami
lose at least 45% of your weight.

Any salami recipe can be used, below is the one we use.

Ingredients

Pork shank with fat - 1kg
Salt - 20g
Black pepper - 4g
Smoked paprika - 4g
Ground coriander seed - 3g
Curing salt 2 - 3g
Antioxidant - 3g
Cognac - 100ml

Salami preparation

- Cut the pork into small pieces or pass through the grinder with the cutting disc with 10mm holes.
- Add the seasonings with the meat and the fat and mix well until it forms a sticky, sticky mass with a good bond. This step is important for the salami to become more rigid, without breaking up when cutting.
- Use a funnel or sausage bagger to stuff the salami into the natural or collagen casing with a gauge between 45 and 60mm, depending on the desired thickness. After embedding, puncture the areas with air bubbles with a needle. The air inside will oxidize the meat and fat, leaving these areas dark and flavored.
- Hang in a cool, humid, dark and airy place until the salami loses at least 45% of its initial weight. If you don't want to keep up with the weight, squeeze it regularly and when it's very firm when you press it, it's ready. I hung it in a temperature-controlled fridge, you can also use a mini wine cellar for 12 wines, which is a great environment. Add a few pots of water to increase the humidity. It is also possible to use a regular fridge, but in this case follow this other recipe for artisanal salami made in the fridge: https://charcutaria.org/receitas/sala...
- Prepare a long, cylindrical container, which can be a pipe or stacked cans, to place the melted paraffin and dip the salami in, so that the entire salami can be submerged in the paraffin. For this recipe I used 3 cans of condensed milk stacked.
- Melt the paraffin at 80ºC, put it in the container and dip the salami until it is completely covered. Repeat the operation until a good layer of paraffin is stuck on the outside of the salami. You can dip more or less times according to the thickness of the outer layer you want.
- Store at room temperature or refrigerated, as you prefer. This way it will last at least 90 days.