Salami Winter's Tale

Salami with reduced fat content and an original combination of orange peel and caraway aromas. The cut is fine-grained, uniform.
Grind the ham in a meat grinder using a cutting grid, mix with the curing mixture and knead, adding wine. After the appearance of white threads, add the ground bacon and continue to knead until it is evenly distributed. We keep the minced meat in the refrigerator for 24 hours and 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.
For large salami we use minced pork bladders with a capacity of 1.5-2 kg. Ripening period not less than 2 months.

COMPOSITION:
Pork leg – 83%
Side fat – 17%
Nitrite salt – 23 g / kg
Cumin – 2 g / kg
Black pepper (whole grains) – 1 g / kg
Extract “Laurel – lemongrass” – 0.5 g / kg
Orange zest – 3 g / kg
Allspice – 1 g / kg
Basil / oregano – 1.5 g / kg
Nutmeg – 0.5 g / kg
Saperavi wine – 50 g / kg