Red wine
Red wine is grape must fermented with the skins and other solids, then separated from the pomace. Grape, cellar and regional choices shape its colour, structure and style.
Casingless salame
Salame senza budello · No-casing salame
A documentary account of two modern Italian-language home-video experiments in salame without casings. Neither video establishes a safe preparation method or a ready-to-eat product.
Two modern home-video experiments, not a standard method
This record documents two Italian-language home videos about making salame without a casing. The first creator describes the bovine batch as a follower's experiment and says it is not typical of any region. The second creator presents a separate pork experiment inspired by another video. The sources therefore document two individual experiments, not a regional tradition or a standard casingless salame.
Neither source identifies a starter culture or documents a microbial fermentation stage. This entry is classified as non-fermented. The available sources establish no date or place of origin for casingless salame; the Italian-language setting is not evidence of an Italian regional tradition.
Sources for this section
What the bovine video records
The title calls the meat veal, while the creator's narration describes it more broadly as bovine meat. The video describes seasoning the meat, dividing it into two flavourings, and forming parchment-wrapped logs. It then shows an interrupted oven stage reported at 50°C and refrigeration. Accounts of later drying and storage conflict, and the video does not document a measured internal cooking endpoint or validated ready-to-eat endpoint.
These are observations about the video, not directions. The source does not show that the logs are safely cooked by the interrupted low-temperature oven stage, or that refrigeration and elapsed time make them safe to eat.
Sources for this section
What the pork video records
The second video describes lean pork and belly with wine, garlic and bay, plus cornmeal. It shows the mixture formed in elastic tubular gauze, exposed to indirect cold smoke, and hung in a refrigerator. The source provides no measured drying endpoint and no evidence that the gauze is suitable for food contact.
The creator tastes a refrigerated link without a cooking step. That scene documents the creator's action; it does not establish that the product is safe. This entry does not advise repeating the process or eating the sausage raw.
Sources for this section
Why no preparation method is offered
USDA Food Safety and Inspection Service distinguishes uncooked sausage from ready-to-eat dry sausage. Its consumer guidance says uncooked sausage containing ground beef, pork, lamb or veal should be cooked to 160°F (71.1°C). It also explains that low-temperature drying does not by itself provide the cooking step needed to destroy bacteria. The two videos do not show a validated dry-sausage process or establish a safe cooking endpoint for the described experiments.
Because the sources cannot support safe instructions for reproducing or consuming these products, this page is a documentary account only. The catalogue does not present either experiment as a recipe or as safe to eat. A separate, validated preparation would require its own authoritative source and complete process controls.
History
The bovine recipe is described as a follower's experiment, and the pork recipe as an invented method inspired by a different video.
Ingredients
Scaling: source batch only
Bovine meatReported in the first video; amount omitted from this documentary record.
Not a usable formula.
PorkReported in the second video; amount omitted from this documentary record.
Not a usable formula.
Pork bellyReported in the second video; amount omitted from this documentary record.
Not a usable formula.
Seasonings and flavourings (optional)The videos mention salt, sugar, pepper, grappa, wine, chilli, garlic, bay and cornmeal in different experiments; amounts omitted.
Amount not stated
Documentary summary only; not a usable ingredient formula.Method
Risks and precautions · High risk
Raw-cured minced meat with no validated drying endpoint
The bovine logs are dried and stored without a measured endpoint, and the pork batch is eaten raw. Neither caption set describes a validated ready-to-eat process.
Hazard sourceUncooked sausage eaten as if ready-to-eat
FSIS distinguishes uncooked sausage from ready-to-eat dry sausage and says uncooked ground red-meat sausage should be cooked to 160°F (71°C).
Hazard sourceCook to 160°F (71°C) for uncooked ground red-meat sausage, or follow a validated dry-sausage process
Control sourceDo not reproduce either experiment or eat either product as shown; the videos do not establish a validated cooking or ready-to-eat endpoint.
Do not eat the raw pork log shown in the second video.
Appearance, odour, taste, elapsed days, salt alone, cold smoke and an unmeasured refrigerator setting do not establish safety.
The second video gives no food-contact evidence for the elastic gauze.
- Documentary scope: this entry records two home-video experiments; it is not a usable recipe, and it does not recommend reproducing either method or eating either product.
- In the first video, the creator describes a bovine-meat mixture with seasoning and alternative flavourings, formed into parchment-wrapped logs and given an interrupted low-temperature oven stage followed by refrigeration. The video does not establish a measured cooking endpoint.
- In the second video, the creator describes a pork-and-belly mixture with wine, aromatics and cornmeal, shaped in elastic gauze, cold-smoked and hung in a refrigerator. The creator tastes a sample without cooking it; the source does not establish a validated drying endpoint or food-contact suitability for the gauze.
- Neither video documents a validated process that establishes a safe ready-to-eat sausage. The reported oven, smoking and refrigeration stages are descriptions of what the creators did, not safety instructions.
Places
Italy
Modern adaptation · Country evidenceItalian-language home videos. The creators say the bovine batch is not typical of any region.
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Sources
cuoredicioccolato.itMethod
SALAME fatto in casa SENZA Budello con carne di Vitello1 kg bovine meat, 25 g salt, pepper and sugar; grappa and pepper or wine and chilli; parchment logs; 50°C oven and refrigeration
Cited in: Two modern home-video experiments, not a standard method; What the bovine video records
cuoredicioccolato.itMethod
SALAME SENZA BUDELLO Fatto in casa1 kg lean pork and 200 g belly, wine with garlic and bay, 50 to 100 g cornmeal, gauze, an hour of indirect cold smoke, refrigerator hang
Cited in: Two modern home-video experiments, not a standard method; What the pork video records
USDA Food Safety and Inspection ServiceSafety
Sausages and Food SafetyUncooked ground red-meat sausage to 160°F
USDA Food Safety and Inspection ServiceSafety
What are some different types of sausages?Uncooked sausage containing ground beef, pork, lamb or veal should be cooked to 160°F (71.1°C).
Cited in: Why no preparation method is offered
USDA Food Safety and Inspection ServiceSafety
Why is it a food safety concern to dry meat without cooking it first?Low-temperature drying does not itself provide the wet-heat cooking step needed to destroy bacteria in raw meat.
Cited in: Why no preparation method is offered