Genoese Salami

Salami for every occasion. Combination of pork and beef flavors, moderate fat content, harmoniously selected spices. Red wine perfectly enhances the taste of meat.
Grind the meat in a meat grinder through a cutting grid, fat through a large one. Add the curing mixture and thoroughly knead the minced meat, gradually adding the wine. At the end of kneading, add chopped bacon, evenly distributing it in the minced meat. After one day’s exposure in the refrigerator, we fill the casings of 35-80 mm caliber. Drying for at least 40 days in a climatic chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 40%
Beef rump – 40%
Spinal fat – 20%
Nitrite salt – 23 g / kg
Basil-oregano – 2 g / kg
Nutmeg – 0.5 g / kg
Pepper mixture (crushed and whole grains) – 3 g / kg
Fennel – 2 g / kg
Dry red wine – 50 g / kg