Bacon Salami

Delicate salami with a aniseed flavor. Delicious and easy to produce. There is no grease in the taste, can be used both for slicing and for pizza. For this salami, choose a lean brisket or belly. Grinding is more technologically advanced, but you can also cut the meat by hand into small cubes. When dicing get a beautiful marble cut.
Grind the meat through a cutting grid and knead with a curing mixture, gradually adding wine. After 24 h in the refrigerator, we fill casings of 45 mm caliber or natural (pork bladder) for large salami. Drying for at least 30 days (for large format 90 days) chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork brisket – 80%
Ham – 20%
Nitrite salt – 23 g / kg
Black pepper – 2 g / kg
Nutmeg – 0.5 g / kg
Anise – fennel (seeds) – 2 g / kg
Bay leaf extract – 0.25 g / kg
Juniper extract – 0.25 g / kg
Dry white wine – 50 g / kg