A Practical Beginner’s Guide to Making Salami, Chorizo & Other Cured Meats (UK Commercial Version)
- Sanita
- Nov 25, 2025
- 6 min read
Curing and fermenting meat for products like salami and chorizo is completely doable on a commercial scale — as long as you follow safe, controlled steps.
This guide walks you through the process in simple terms so you know what happens at each stage and what you must put in place before selling your product in the UK.
Table of Content
1) Start with the rules (the essentials you must know)
Before you begin producing cured meat for sale, make sure you:
Register your business with your local authority
All food businesses must register (free) — including butchers, caterers, food manufacturers, farm shops, etc.
Create a basic HACCP plan
This is simply a food safety plan that shows:
What could go wrong,
How you prevent it,
What you check, and
What records you keep.
For cured meats, the most important checks are:
Temperature control
Correct use of curing salts
Proper fermentation
Drying until safe
Clean working conditions
Learn your limits for curing salts (nitrites/nitrates)
UK rules follow EU-style limits for nitrites/nitrates.
You must measure curing salt carefully and keep written records.
2) Plan your product (keep it simple at first)
Before you begin, it helps to understand the three main categories of cured sausages you can produce. Each type has a different process, safety approach, texture and shelf-life — and choosing the right one will shape every step of your production.
A) Dry Fermented Sausages
(Examples: classic salami, Spanish-style chorizo, pepperoni, fuet)
These are the sausages people think of when they imagine traditional salami: firm, sliceable, tangy, and shelf-stable once fully dried.
Key features
Fermented: the pH drops to make the sausage acidic and safe
Dried: moisture slowly leaves the sausage over weeks
No cooking step (usually)
Shelf-stable once properly dried (depending on your recipe and aw target)
Typical texture
Firm, sliceable, chewy, rich
Timeframe
2–8 weeks depending on casing size and style
Best for beginners?
Yes — especially if using a starter culture for predictable fermentation.(This is the method most small UK artisan salami makers use.)
B) Semi-Dry Sausages
(Examples: some types of pepperoni, soft chorizo for cooking, certain “summer sausage” styles)
Semi-dry sausages still go through fermentation, but only a short or partial drying, and often have a light cooking or smoking step.
Key features
Fermented (shorter fermentation than salami)
Partially dried (not as firm as salami)
May be lightly cooked or smoked
Must be stored chilled
Softer texture than fully dry salami
Texture
Softer, moister, easier to slice
Often used for cooking (e.g., pizza toppings, paella)
Timeframe
A few days to a couple of weeks
Best for beginners?
Yes — simpler than full salami, with less long-term drying to manage.
However, you still need good fermentation control and proper cooking/smoking validation.
C) Fully Cooked Cured Sausages
(Examples: some supermarket “cooking chorizos”, some spreadable sausages, nduja-type products, and cooked pepperoni variants)
These sausages may include curing salts and seasonings, but they do not rely on fermentation for safety. Instead, they’re made safe through heat.
Key features
Not fermented
Cooked to a safe internal temperature
Often smoked
Must be kept chilled
Faster production cycle
Texture
Soft, juicy, sometimes spreadable (like nduja)
Not a shelf-stable salami
Timeframe
Can be produced in 1–2 days
Best for beginners?
Very beginner-friendly if you prefer a cooked product, but not comparable to true salami — you get flavour, but not the dry-cured style.
So what is a “starter-culture fermented” sausage?
A starter culture is a tiny packet of beneficial bacteria specially grown for meat fermentation. These are food-safe bacteria such as Lactobacillus or Pediococcus species.
Think of it as the equivalent of:
Yeast for bread
Cultures for yoghurt
Sourdough starter for sourdough bread
They are added to your meat mix to create a controlled, safe fermentation.
How a starter culture works (simple explanation)
When you add the starter culture to your sausage mixture:
You give it a bit of sugar to feed on (often dextrose).
As the sausages sit in a warm fermentation room…
The bacteria convert sugar into lactic acid.
This causes the pH to drop — meaning the meat becomes more acidic.
The acidity stops harmful bacteria from growing.
The sausage gains the tangy flavour typical of salami.
After fermentation, you move the sausages into a cool room to dry slowly.
Why starter cultures are strongly recommended for UK beginners
✔ More predictable
You know exactly how fast the pH will drop and to what level.
✔ Safer
Natural fermentation can fail if temperature, humidity or bacteria levels fluctuate — starter cultures give you consistency.
✔ Faster fermentation
Most cultures drop pH to safe levels within 24–48 hours, reducing risk.
✔ Better flavour control
Different cultures produce different levels of tanginess and aroma.Some create a mild, sweet-style salami; others create a classic Italian tang.
✔ Required for commercial reliability
If you sell to customers, retailers or restaurants, consistent fermentation is expected by EHOs and inspectors.
Summary: choosing your product type
If you’re unsure where to begin:
Best beginner choice for traditional salami: Dry fermented salami or chorizo using a starter culture
Predictable, safe, traditional, and widely accepted by UK EHOs.
Best for quicker, simpler production: Semi-dry or cooked cured sausages
Less drying time, but not the same result as true salami.
3) Ingredients & equipment you’ll need
You don’t need a factory to start making safe, high-quality salami or chorizo — but you do need the right basics.
Below is a simple breakdown of the essentials and why each matters.
A) The Essential Ingredients
1. Good-quality meat
Choose fresh, high-quality pork (or another approved meat), with visible fat.
Keep everything very cold — ideally under 4°C — from delivery to mixing.
2. Fat (usually pork backfat)
Good salami needs fat for flavour, texture, and moisture control.
Backfat is ideal because it stays firm and white during curing.
3. Salt + Curing Salt
Salt helps preserve the meat and control water activity.
Curing salts (nitrite/nitrate blends) protect against harmful bacteria and help the colour stay stable.
Important: You must measure curing salts precisely with a scale — don’t guess. Record each batch for your food safety log.
4. Spices & seasonings
This is where your recipe comes alive.
Think paprika, garlic, pepper, chilli, fennel, herbs — depending on your product style.
Use reputable, food-grade suppliers and keep allergen records.
5. A starter culture (recommended for beginners)
Starter cultures are your safety net, helping the sausage ferment quickly and consistently.
They:
Drop the pH (increase acidity)
Add flavour
Reduce risk
Make the process more reliable
For novices, using a starter culture is far safer than relying on “natural fermentation”.
6. A little sugar
Usually dextrose. It isn’t for sweetness — the starter culture needs a small amount to ferment properly.
7. Casings
You can use:
Natural hog casings (classic for salami)
Beef middles for larger salamis
Collagen casings for consistent sizes
Choose the casing that suits your product and drying time.
B) Basic Equipment You’ll Need
You don’t need industrial machinery, but you must have reliable, food-safe tools.
1. A meat grinder
To mince your mixture to the right texture.Keep the mince cold to prevent smearing.
2. A sausage stuffer
Hand-crank or electric — either is fine as long as it fills casings firmly and evenly.
3. A pH meter
This is one of your most important tools for fermented sausages.You’ll use it to check that fermentation is happening properly and safely.
Even simple handheld pH meters are enough for small producers.
4. A fermentation space
This can be:
A temperature-controlled room,
A small curing chamber, or
A modified fridge with temperature control.
During fermentation you need:
Warm temperatures (around 20–26°C)
High humidity
Starter cultures come with exact instructions.
5. A drying/curing chamber
This must allow you to control:
Temperature (10–15°C)
Humidity (usually 75–85% to start)
Airflow
This can be a dedicated room or a specialised cabinet.
Consistency is more important than size.
6. A clean workspace
Have a regular cleaning routine for:
Mincers
Bowls
Hooks
Work surfaces
Good hygiene reduces risks more than anything else.
7. A simple set of scales and log sheets
Accurate weighing and good record-keeping are both required and incredibly helpful for improving your recipes.
Why this matters - Guide to Making Salami
Having the right ingredients and basic equipment makes everything else easier — safer fermentation, predictable drying, fewer failures, and happier EHOs when they visit. You don’t need to overcomplicate things at the start. With the essentials above, you can produce consistent, safe, commercial-quality salami or chorizo in the UK.
Need Reliable Ingredients for Cured Meat Production?
Sanita Spices supplies starter cultures, curing salts, spices, and functional mixes designed to support safe, consistent, and efficient cured meat production.
Contact us today to discuss your products, production scale, and custom blending or white-label packaging needs.
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