Salami Picnic

Low fat salami with rich flavor. Great for pizza and hot sandwiches. Looks good in cold cuts.
Grind the meat in a meat grinder through a cutting grid, lard through a large grid. We add the curing mixture and thoroughly knead the minced meat, gradually adding the 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 45-80 mm caliber. Drying for at least 40 days in a climatic chamber at a temperature of 4-8 degrees.

COMPOSITION:
Pork leg – 70%
Beef rump – 15%
Spinal fat – 15%
Nitrite salt – 23 g / kg
Basil-oregano – 2 g / kg
Paprika – 3 g / kg
Chile – 3 g / kg
Black pepper (whole grains) – 2 g / kg
Cumin – 2 g / kg
Nutmeg – 0.5 g / kg
“Orient” extract – 0.5 g / kg
Dry red wine – 50 g / kg г/кг