Salami Fuet

Traditional dry-cured pork salami with a pronounced garlic aroma. White pepper has a subtler taste than black pepper and cannot be substituted in the recipe. The sausage loaves are long and relatively thin, usually covered with natural white mold. It goes well with wine, herbs, cheeses.
Grind the brisket and ham in a meat grinder through an undercut or large wire rack. Grind the pepper partly coarsely in a mortar, partly leave it intact. Thoroughly mix the meal with the curing mixture, gradually adding the wine. After one day’s exposure in the refrigerator, we fill the casings of 35-45 mm caliber. Drying for at least 30 days in a climatic chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 50%
Pork brisket – 50%
Nitrite salt – 23 g / kg
White pepper – 2 g / kg
Granulated garlic – 3 g / kg
Dry white wine – 50 g / kg