Finnish Salami

Natural meat, soft bacon, spice composition with prevailing tones of pepper. With a short aging period, it is an excellent option for sandwiches and pizza. Does not dry out with long exposure too much, thanks to slightly more fat than other hard salami.
Grind the ham in a meat grinder through an undercut grid, lard through a large one. Knead the meat with curing mixture, gradually adding wine. At the end of kneading, add lard and mix until evenly distribution. After 24 h in the refrigerator, we fill casings of 45 mm caliber or natural (pork bladder) for large salami. Drying for at least 40 days (for large format 90 days) chamber at a temperature of 4-8 degrees

COMPOSITION:
Pork leg – 75%
Side fat – 25%
Nitrite salt – 23 g / kg
Allspice – 1 g / kg
Black pepper – 3 g / kg
Nutmeg – 0.5 g / kg
“Lisova pisnya” extract – 0.5 g / kg
Dry white wine – 50 g / kg