"Once the correct temperature has been reached, the pork is cut, minced and then blended into a paste. During this phase, other ingredients and additives are added. The mixture is then stuffed into synthetic skins. The salami is then placed in temperature and humidity controlled rooms to dry. Curing starts, the duration of which depends on the size of the salami. At the end of the curing period, the salami is washed with a jet of hot water and then left to dry in the open air."
Registered users can share their experience with this product. Register to access all of the benefits reserved to registered users or click on login if you are already registered.