Have you been goat hunting for the national competition? Try this recipe!

3 September 2023

By Dariush Lolaiy, Head Chef of Cazador



  • 1 kg goat meat
  • 150g fresh shelled walnuts
  • 330 g pork backfat
  • 18 g flakey salt
  • 2 g curing salt no. 2 (sodium nitrate)
  • 1 g grated nutmeg
  • 31 ml distilled water
  • 1.5 g freshly ground black pepper
  • Natural casings


Use a medium die hole to mince the goat meat and the backfat together, then repeat for a finer mince. Add all the other ingredients to the water and mix well. Mix the water and other ingredients into the minced meat and fat. Use gloves to hand-mix the ingredients until the mixture becomes a little more sticky.

The surface of the mix will start to look glossy as the proteins develop to bind the meat. Once it is sticky enough to form a big ball it is ready to fill the casings. Fill the casing being careful not to allow air into the casing.

Hang the salami in a fridge with good airflow until it has lost approximately 45% of its weight. Time varies depending on the environment and casing size but this could take between 4-8 weeks.

Store chilled and enjoy sliced thinly in a sandwich or on a charcuterie board with

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