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Why would you make your own salami? It’s the same as climbing the mountain, because you can. A couple of months ago we got the necessary components from our charcuterie supplier and a pile of minced Packington pork from our butcher. The aim was to try and gain some understanding of how this great ingredient is made and whether it can be adapted with a British flavour. A late Saturday was spent getting the measuring of very small quantities of various powders right in proportion to the volume of pork we had on hand. Next came the patient preparation of the ox-middle casing, which is a reasonably unpleasant task. Finally, the stuffing and tying. So by about midnight, the first trial batch of salami was ready. This then needs an initial drying out before it can be hung to dry and age.

Preserved meat was born out of the necessity to extend the life of scarce produce. Traditionally pigs were slaughtered in the autumn and the pork was given extra storage from making pies, hams, sausages and bacon. The practice of salami making takes this even further by combining a number of different preservation methods in one product. First there is the creation of an environment too acidic for most harmful organisms. Then preserving salts that are toxic to pretty much the rest. Finally the air drying reduces the moisture content, which inhibits the growing of bugs and prevents the fats becoming rancid.

So science can be tasty