Salami Night Lunch

Salami with a beautiful marble cut and warm tones of paprika and Sichuan pepper in the aroma. It is better to choose low-fat brisket for salami.
Grind the ham and brisket with a cleaver by hand, mix with the curing mixture and knead, adding wine. After a 24-hour exposure in the refrigerator, we stuff the casings or collagen casings of 45 mm caliber. Drying for at least 40 days in a chamber at a temperature of 4-8 degrees.
Salami of large format is well pressed into flat loaves to accelerate ripening. We use minced pork bladders with a capacity of 1.5-2 kg. Ripening period not less than 2 months.

COMPOSITION:
Pork leg – 70%
Pork brisket – 30%
Nitrite salt – 23 g / kg
Ground paprika – 5 g / kg
Black pepper (whole grains) – 3 g / kg
Extract “Orient” – 0.5 g / kg
Granulated garlic – 3 g / kg
Sichuan pepper – 1.5 g / kg
Saperavi wine – 50 g / kg