Butcher Wilkus shows us Farmer Angus’ salami stick recipe, using meat from a pork shoulder, which has the perfect fat ratio.
A quick turn over product, it is treated with red wine, black pepper and milk powder as well as some starter culture to help with the fermentation process!
After they’ve been cased, they are hung for three whole days to ferment, before being hung to dry with 85% humidity.
About Farmer Angus:
Angus McIntosh is Farmer Angus. He grew up on a cattle ranch in Kwa-Zulu Natal and studied Management Accounting at Stellenbosch University, before stockbroking for Goldman Sachs in London for just over four years. Declining the offer of a promotion, he left his job and moved to South Africa, where he built a clay home. With inspiration from various people along the way, he eventually became a biodynamic student, grass farmer and carbon sequestrator.
Farmer Angus is one of two grass fed, pasture-reared beef producers in the Western Cape- it is the only butchery in the country that does not add nitrates or gluten to the meat.