Cherry salami

A special feature of this salami is the delicate taste of cherry, accentuated by the resinous tones of juniper and the warm aroma of cinnamon. The beautiful cut texture and color will help diversify the meat cuts.
Grind the meat in a meat grinder through a cutting grid, mix it with the curing mixture and knead, adding cherry ratafia. After a 24-hour exposure in the refrigerator, we stuff natural or collagen shell. Drying salami caliber 45 mm at least 40 days in a chamber at a temperature of 4-8 degrees, large salami format 90 days or more.

COMPOSITION:
Pork leg – 50%
Pork brisket – 50%
Nitrite salt – 23 g / kg
Ground cinnamon – 1 g / kg
Paprika – 3 g / kg
Pepper mixture (whole grains) – 2 g / kg
Granulated garlic – 2 g / kg
Extract “Forest Song” – 0.5 g / kg
Ratafia cherry – 30 g / kg