Ask a skilled butcher to coarsely grind the beef ribs and chuck eye roll together. Using a mortar and pestle, crush the coriander seeds just enough to break them apart—avoid grinding them into a fine powder. In a large mixing bowl, combine the ground meat with the red, green, and black pepper, allspice, crushed coriander, whisky, and olive oil. Mix thoroughly, then knead for several minutes until the meat becomes sticky and the proteins begin to bind. The mixture should feel cohesive and elastic.

Shape the meat into a firm, uniform sausage. Insert a linen thread into one end, pushing it about 1.5 inches/4 cm deep, then mold the meat to seal it around the thread.

Spread 1 kilogram/2.2 pounds of coarse salt in a large pan or dish. Place the salami on top, then cover completely with the remaining salt. Do not press it down. Set the dish in a quiet corner of your home at room temperature and leave it undisturbed for 48 hours.

After 48 hours, uncover the salami and stir the salt to aerate it. Let the salami rest uncovered for 2 hours, then bury it again in the same salt for another 24 hours.

After 72 hours of curing, remove the salami and rinse it gently under cool water to remove all excess salt. Pat it completely dry with a clean towel. Place it on a wire rack set over a tray and brush it all over with pickling liquid—any brine from cucumbers, cabbage, or turnips will work.

Refrigerate the salami uncovered for 3 weeks, turning it every few days to ensure even drying. When ready, slice thinly with a sharp knife. The salami can then be hung in the refrigerator on a hook and will keep well for up to 6 months.