Columbia Salami

Low-fat salami without pork and lard, oriental style. Sweet aroma of specially selected spices with distinctive cumin tones. It is better not to lay this salami for a long exposure – with a significant loss of moisture, small voids may appear. The optimal ripening period is 2-6 months.
Part of the beef rump without veins is cut into 2-2.5 cm cubes. The rest of the meat is chopped in a meat grinder through a cutting grid, lambs tail fat through a large grid. We add the curing mixture and thoroughly knead the minced meat, gradually adding the wine. At the end of kneading, add chopped tail fat, evenly distributing it in the minced meat. After one day’s exposure in the refrigerator, we fill the casings of 35-45 mm caliber. Drying for at least 40 days in a climatic chamber at a temperature of 4-8 degrees.

COMPOSITION:
Beef rump – 70%
Lambs tail fat – 20%
Lamb – 10%
Nitrite salt – 23 g / kg
Basil-oregano – 2 g / kg
Paprika – 3 g / kg
Zira – 2 g / kg
Pepper mix (whole grains) – 2 g / kg
Fennel – 2 g / kg
Granulated garlic – 2 g / kg
“Orient” extract – 0.5 g / kg
Dry white wine – 50 g / kg