Do your kids love salami, but you feel guilty about giving it to them? You’re not alone! Most store-bought salami is loaded with preservatives, artificial colors, and questionable meat – not exactly the healthiest option.

But here’s the good news: you can make your own salami at home! 🏠
This homemade chicken salami is:

✅ Super easy to prepare
✅ Absolutely delicious
✅ Looks just like the kind from the store
✅ Free from chemicals & additives – so it’s perfect for kids

Plus, it’s a lighter, healthier alternative for adults too – the perfect choice for sandwiches without all the unnecessary fat.

🛒 Ingredients

For the Salami

• 🍗 2 chicken thighs (bone-in)
• 🧅 1 onion
• 🥕 1 carrot
• 🌶️ 1 red bell pepper
• 🧂 1 tsp whole peppercorns
• 🍃 1 bay leaf
• 🧂 Salt, to taste

Optional Add-ins:

• 🌶️ Paprika or curry powder for extra flavor
• 🧄 Garlic (for a garlicky version)

Also Needed

• 🥄 30 g (1.5 tbsp) powdered gelatin
• 🥤 Beet juice (from grated, boiled beetroot) – for natural coloring
• 🍼 1 large plastic water bottle (or 2 small ones) – as molds

💡 Adjust the amount of gelatin depending on how firm you want your salami to be.

Preparation

In a pressure cooker, add the chicken, onion, carrot, red pepper, peppercorns, bay leaf, and salt.
Pour in 3 cups of water and cook for 40 minutes.

💡 If you don’t use a pressure cooker, simply boil everything in a regular pot until the chicken and vegetables are tender.

💡 If you prefer, you can remove the chicken skin for a lower-fat version.

Remove the chicken and vegetables with a slotted spoon. Debone the chicken and strain the broth.

Grate a boiled beetroot and press it to extract its juice. In 1 cup of hot broth, dissolve the gelatin completely and add it to the chicken mixture along with 5 tbsp beet juice.

💡 The amount of beet juice depends on how red you want your salami to be. The more you add, the deeper the color will become.

Use an immersion blender (or food processor) to puree the chicken and vegetables into a smooth paste. Cut the top off the plastic bottle(s) and fill with the mixture. Cover the surface with plastic wrap and refrigerate for 5–6 hours (or until firm).

Cut a slit into the bottle, peel it away, and slice your salami.

💡 Avoid making a very large batch, as it won’t keep as long as store-bought salami – since it contains no preservatives.

Serve cold – perfect for sandwiches, snacks, or party platters! 🥪 As for the beetroots you boiled, make a fantastic beetroot salad with arugula and feta, generously drizzled with a dreamy vinaigrette! Find the recipe here.

Enjoy!

Nanà…