Salumi Board: Goat and Lamb Cacciatorini, N’duja, and Ventricina Teramana

METHOD:

For the Goat and Lamb Cacciatorini:

Cut the shoulder meat into large squares. In a large bowl, mix together the meat, salt, garlic, black pepper, and wine. Marinate overnight. If using goat, pass the mixture through a meat grinder fitted with a medium die. For lamb, use a large die. Add green peppercorns and mix gently with hands. Stuff the mixture into sausage casings (for lamb, use 2-inch beef middle casings), divide into links, and hang in salumeria at 50 percent humidity and 50°F for 6 weeks.

For the N'duja:

Dice pork belly into large squares. In a large bowl, mix together the pork, salt, pepper, garlic, Calabrian chili paste, and wine. Marinate overnight. Pass through a meat grinder fitted with a small die. Stuff into a sausage casing and hang in salumeria at 50 percent humidity and 50°F for 6 weeks.

For the Ventricina Teramana:

Dice pork belly into large squares. In a large bowl, mix together the pork, salt, pepper, garlic, wine, rosemary, orange zest, and bell pepper. Marinate overnight. Pass through a meat grinder fitted with a small die. Stuff the mixture into the pig bladder, tie it off, and hang in salumeria at 50 percent humidity and 50°F for 2 months.

To Assemble and Serve:

Slice the Goat Cacciatorini and Lamb Cacciatorini on a bias and plate. Cut open N’duja casing and spread over toasted bread. Cut open the Ventricina Teramana bladder and spread over toasted bread.