Salami Muscat

The taste of natural meat is well preserved without the emphasized accent of individual spices. Low fat content, beautiful cut.
Grind the ham in a meat grinder through a large wire rack, lard through a fine wire rack. Knead the meat with the curing mixture, gradually adding wine. At the end of kneading, add lard and mix until evenly distributed. After a 24-hour exposure in the refrigerator, we stuff casings of 45 mm caliber or natural (beef bungs, bladder) for large format salami. Drying for at least 40 days (for large format 90 days) in a chamber at a temperature 4-8 degrees.

COMPOSITION:
Pork leg – 85%
Back fat – 15%
Nitrite salt – 23 g / kg
Basil-oregano – 2 g / kg
Ground allspice pepper – 2 g / kg
Nutmeg – 0.5 g / kg
Rosemary extract – 0.5 g / kg
Fennel – 1 g / kg
Granulated garlic – 1 g / kg
Dry white wine – 50 g / kg