The winter months herald the start of the salami season – a time when many Europeans make their own smallgoods based on recipes handed down from generation to generation. A time when customers will turn to their local butcher to source the necessary ingredients and advice.
Many butchers will already be familiar with making smallgoods, but on a more commercial level. The home salami maker is more likely to create the family’s secret recipe salami on a small scale. The principles are essentially the same.