Chorizo salami

Aromatic salami with a harmonious taste and a beautiful cut. Whole grains of mustard and pepper create special aroma. Pepper grains can be partially coarse grind in a mortar. Large caliber salami require aging for at least 90 days for the best result.
Grind the meat with a cleaver, mix with the curing mixture and knead, adding wine. Finishing kneading, add chopped lard and mix until it is evenly distributed in the minced meat. After 24 hours in the refrigerator, fill shells of caliber 45-80 mm. Drying for at least 40 days climatic chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 80%
Back fat – 20%
Nitrite salt – 23 g / kg
Basil-oregano – 1 g / kg
Paprika – 5 g / kg
Chile – 3 g / kg
Pepper mix (whole grains) – 1 g / kg
Mustard seeds – 1 g / kg
Fennel – 1 g / kg
Granulated garlic – 3 g / kg
Dry white wine – 50 g / kg