Salami Mosaic

Very beautiful cut salami, where marbling is combined with splashes of whole pieces of meat of different colors. Predominantly peppery aroma. Add coriander seeds whole. Long aging this salami it is better not to lay it – with a significant loss of moisture, small voids may appear. 2-6 months optimal ripening period.
Part of the meat without veins is cut into 2-2.5 cm cubes. The rest of the meat is chopped with a cleaver or in a meat grinder through a cutting grid. We add the curing mixture and mix thoroughly, gradually adding the wine. At the end of kneading add chopped bacon, evenly distributing it in the minced meat. After 24 hours in the refrigerator, fill shells of caliber 45-80 mm. Drying for at least 40 days in a climatic chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 45%
Beef rump – 45%
Back fat – 10%
Nitrite salt – 23 g / kg
Basil-oregano – 2 g / kg
Paprika – 5 g / kg
Chile – 2 g / kg
Pepper mixture (whole grains) – 2 g / kg
Coriander kernels – 1 g / kg
Cumin  – 2 g / kg
Dry white wine – 50 g / kg