Salami Pepperoni

Aromatic salami of medium spice. Good for adding to pizza.
Grind the ham in a meat grinder through an undercutting grid, lard through a large grid. Mix the meat with the curing mixture and knead, adding wine. At the end of kneading, add lard and knead until evenly distributed. 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

COMPOSITION:
Pork leg – 80%
Spinal fat – 20%
Nitrite salt – 23 g / kg
Basil-oregano – 1.5 g / kg
Paprika – 7 g / kg
Chile – 4 g / kg
Pepper mixture (whole grains) – 2 g / kg
Nutmeg – 0.5 g / kg
Fennel – 1 g / kg
Granulated garlic – 3 g / kg
Dry white wine – 50 g / kg