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While you might be technically correct if you were to call saucisson sec a salami, you do not make saucisson sec from commercial salami. Without knowing how the salami was produced it could be dangerous to try to do so. The pictures you posted seems to be of a cooked salami, which is significantly more perishable than its uncooked cousins. Traditionally, ...


I've made pancetta many times. When rolling, I just tie with a string. Traditionally, it is just tied off. Personally, I prefer the results when I just hang it without rolling...poke a hole, loop a string, hang...but that is just personal preference. The only downside I can see to the cheese cloth, is that it might slightly slow the drying process. Other ...

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