Salami Chardash

In the general palette of taste, coriander stands out, which is added with whole grains. Chili and paprika flavor brighter than Chorizo. Medium pungency.
Grind meat and brisket in a meat grinder through a large wire rack. Mix with curing mixture and knead, adding alcohol. After a 24-hour exposure in the refrigerator, we fill the casings of 45 mm caliber. Drying for at least 40 days in a chamber at a temperature of 4-8 degrees. Large caliber salami in a natural casing require at least aging 90 days for best results.

COMPOSITION:
Pork leg – 75%
Brisket – 25%
Nitrite salt – 23 g / kg
Basil-oregano – 1.5 g / kg
Paprika – 6 g / kg
Chile – 3 g / kg
Pepper mix (whole grains) – 1 g / kg
Crushed coriander kernels – 1 g / kg
Fennel – 1 g / kg
Granulated garlic – 3 g / kg
Ratafia plum – 30 g / kg