Salami Sobrassada

Soft salami for sandwiches, sauces like amatricana, adding to soups, mushroom and vegetable stews and more another. The best aroma and plasticity is achieved with long aging – from 4-6 months. Execution with cold smoking is possible.
Grind the jowls in a meat grinder through a fine wire rack, a ham through a large one. Knead the meat and jowls together with the curing mixture, gradually adding the wine. After a 24-hour exposure in the refrigerator, fill in casings of 80 mm caliber or natural (beef bungs, bladder) for large format salami. Drying for at least 90 days in a chamber at a temperature of 4-8 degrees.

COMPOSITION:
Jowls – 60%
Ham – 40%
Nitrite salt – 23 g / kg
Black pepper – 2 g / kg
Paprika – 6 g / kg
Fennel (seeds) – 2 g / kg
Garlic – 2 g / kg
Chile – 3 g / kg
Marjoram – 2 g / kg
“Orient” extract – 0.5 g / kg
Dry white wine – 50 g / kgг