Salami Lisova Pisnya

An original salami with a characteristic “coniferous” aroma and light acidity. Dense texture and rich color. Especially tasty when aged for a long time in large format. Grind black pepper coarsely, leaving some of the grains intact for a better cut. Cut lard for salami in sticks with aging up to 6 months into small cubes. Grind the bacon for large format and long aging.
Grind the meat in a meat grinder through a cutting grid, fat through a large grid or cut into small cubes. We add a curing mixture to the minced meat and mix thoroughly, gradually adding 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 (for large format 90 days) in a climatic chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 60%
Beef back – 25%
Side fat – 15%
Nitrite salt – 23 g / kg
Paprika – 3 g / kg
Orange zest – 1 g / kg
Black pepper – 2 g / kg
Fennel – 2 g / kg
Nutmeg – 0.5 g / kg
“Lisova pisnya” extract – 0.5 g / kg
Dry white wine – 50 g / kg