Passion for Pork

Salami and Dijon Compound Butter

Dan Clapson - Thursday, April 30, 2015

Salami compound butter recipe

Compound butter isn’t something that you see all that often anymore, which is a bit of a shame. It’s a great way to add some last minute flavour on top of anything from a trap of beautifully roasted zucchini to still-hot-from-the-pan seared pork chops. One of the best things about making a compound butter like this (the cured pork, a.k.a. salami, adds an extra nice flavour and texture) is that it lasts forever in the fridge, so you can have it on-hand and ready to slice to melt onto whatever you see fit.

The world is your oyster with this compound butter and, speaking of oysters, a little bit of this on top of some grilled oysters would be absolutely delicious!

What you’ll need…

1 cup unsalted butter (room temperature)

1/4 cup diced salami

1 tablespoon grainy dijon mustard

1 tablespoon honey

1 teaspoon ground black pepper

1 teaspoon chili flakes


Place all ingredients in a food processor and pulse until a fine paste forms.

Spread out a 1′ piece of plastic wrap on the counter and use a spatula to spoon out contents from food processor on top.

Fold one half of the wrap over top of the butter mixture and roll gently until you form a tube approximately 1″ thick.

Roll up completely with plastic wrap and twist end to seal.

Keep refrigerated and use as desired.

Yields 1 1/3 cups compound butter

Total prep time…10 minutes