Italian Salsiccia – Homemade salciccia

Photo and recipe from Joshua Gross


5.5 lb organic pork neck (25-30% fat)
Four tbs sea salt
Two tbs black pepper
Three tbs paprika
Two tbs garlic powder
Two tbs fennel seeds crushed slightly
Four tbs dried chili flakes
One tbs fresh rosemary, chopped

How to make Italian Salsiccia – Homemade salciccia

Grind with the corset die and stuff as directed.
Allow resting uncovered in the fridge for 24-72 hours.
Grill, eat and freeze the rest.
If you want to hang to dry, you have to add pink salt (nitrates). I never do.

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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