Orange Cumin Salami

Salami with an original orange aroma with notes of caraway seeds, peppers and cinnamon. Low fat content. The flavor unfolds as it ripens, the aroma becomes more spicy and warm. A very good choice for long exposure times.
Grind the ham in a meat grinder through an undercut grid, lard through a large one. Knead the meat with the curing mixture, gradually adding the wine. At the end of kneading, add lard and mix until evenly distributed. After a 24-hour exposure in the refrigerator, fill in casings of 45 mm caliber or natural (pork bladder) for large format salami. Drying for at least 40 days (for large format 90 days) in a chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 83%
Side fat – 17%
Nitrite salt – 23 g / kg
Allspice – 1 g / kg
Pepper mixture – 2 g / kg
Cumin – 3 g / kg
Orange zest – 3 g / kg
“Orient” extract – 0.5 g / kg
Dry white wine – 50 g / kg