It’s salami time! Chris Gordon shares the three very best books to get you started making your very own preserved meat.

Let us start at the beginning…

The origin of meat processing likely began some thousands of years ago when humans learned that salt is an effective preservative. The procedure of stuffing meat into casings remains basically the same today, however, over time it has become highly skilled and competitive field.

It is true that I’m married to a salami maker, but in the writing of this article I also interviewed many other creators and enthusiasts to make sure I selected the cream of the crop. While there are trillions of books available on this subject, the following three are the ones that came up time and time again. They are essential reading for those wanting to attempt the dark art of meat fermenting.

The Melbourne Salami Festival is fast approaching but it is not yet too late to begin the process of creating your own salty, fatty, spicy and delicious sausage. Be brave.

Charcuterie by Michael Ruhlman and Brian Polcyn.

The art of sausage making is a sacred expertise that is passed through families like gold. – T. Scopletti, salami maker

Charcuterie is considered the starting book for many a salami novice. It is packed with good information, but it’s not too heavy on the science. The very essence of light and temperature can foil many a creator here in Victoria’s tempestuous weather.

Preserving the Italian Way by Pietro Demaio

There is a science to this art. But essentially we face the elements each time, as if explores from a lost land. – J. Wilde, salami maker

Preserving the Italian Way is the real deal, and such a generous sharing of knowledge. Pietro Demaio is from Melbourne and his passion for home preservation is clear. His salami recipes are simple and accurate, with plenty of helpful guidance. This is a book created for the home cook by a home cook who wants everyone to delight in their home produce and craft.

A Charcuterie Diary by Peter J Booth

From sausage to salami is not an easy feat. One needs to consider the end game: the grain, the flavour, the texture, and the colour. It’s not magic, but there is mystery. – A. Kerekes, salami maker

This brand-new book is a record of Peter J Booth’s experiences at attempting to make the perfect salami. He draws from a diary in which he has kept recipes, observations and results over the course of many years. The detail in this considered work is exceptional and demonstrates the reality that most salami makers are simply food lovers operating out of their own garage. His guidance is the perfect place to start your own Melbourne charcuterie…

Chris Gordon is the events manager for Readings.