Volunteer Salami

Salami was created by order of Ukrainian volunteers who help the army fighting the Russian invaders. Stores perfectly at any temperature. In spices, the aroma of herbs is combined with paprika and Sichuan pepper. The taste is accentuated by whole grains of black pepper.
The ham is chopped by hand with a cleaver, the brisket is cut into 1.5-2 cm cubes. Mix the meat with the curing mixture and knead, adding wine. After one day’s 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 – 60%
Pork brisket – 40%
Nitrite salt – 23 g / kg
Basil-oregano – 1.5 g / kg
Sichuan pepper – 1.5 g / kg
Black pepper (whole grains) – 2 g / kg
Cut paprika – 5 g / kg
Extract “Lisova Pisnya” – 0.5 g / kg
Granulated garlic – 2 g / kg
Saperavi wine – 50 g / kg