Saucisson D'Arles With A Twist | French Salami | Gourmet Woodsman

Quality meat and good technique are imperative to producing salami d'Arles because there are no added spices. For my salami d'Arles I infused pork back fat with truffle to create a truly unique eating experience.
Truffle Infused Saucisson D'Arles:
50% pork (picnic ham/lower shoulder)
30% beef
20% truffle infused pork back fat
2.5% salt
0.25% cure #2
0.2% dextrose
0.2% sugar
T-SPX starter culture

[@williebob100]

Nice Gregg you got me licking my lips again 👍🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@gourmetwoodsman]

😋

[@BigWood76]

Excellent video! looks delicious, I’m sure your friends are going to love it.

[@gourmetwoodsman]

I'm sure they will!

[@zoyahu]

Salami d'Arles is like a salami challenge run xD
Would love to try something like this. If it's that tasty without added spices it must really be something special

[@gourmetwoodsman]

The truffle infused fat really makes this special and unique

[@chrismullin2522]

That looks great, heritage pork is just so good. How do you decide what to make? You clearly have some great friends based on the ingredients.

[@gourmetwoodsman]

Heritage pork is so much better than commodity pork, it's almost like it's a different animal. I'm lucky to have so many foodie friends supporting my charcuterie hobby and my channel! I have a long list of projects I'd like to make mostly inspired by recipes in books and videos as well as comments I get and sometimes from ingredients I come across.

[@kennethgardzinski]

🍖 🥓 🥩

[@gourmetwoodsman]

😋🤙

[@dale1956ties]

I enjoy watching your videos. Thanks for sharing. Subbed & liked, natch. {8^)

[@gourmetwoodsman]

Thanks and welcome

[@JR-ho5qm]

Thanks for your content! Just curious what do you do for a day job?

[@gourmetwoodsman]

I'm glad you enjoy the content. I do different jobs on different days but nothing having to do with food!

[@stodgepodge]

How did the bree turn out? That was a tonne of truffle 😂
Thanks for the vid, I learned a lot

[@gourmetwoodsman]

The brie cheese was insane! Almost as good as the salami!

[@rossdreves2816]

Hey Greg what's next in the cabinet it's been a few weeks.

[@gourmetwoodsman]

My apologies for the lapse in videos, July has been a busy month for me. I have two videos coming up this week, one is a bear summer sausage and one is an update about my channel.

[@jeffreyr.lapennas6069]

Great video! I noticed that even once aged there was a stripe where mold didn't grow on the salami. Was this where it was touching the metal tray? If yes, any idea why that is? My first salami got slightly discolored where it was touching the tray and stripped oxidation layer off the tray...

[@gourmetwoodsman]

I believe that stripe is where the salami was touching the tray, I'm not sure why.