"For the preparation of this salami may only be used cuts of meat from the ham, shoulder, leg, and loin from the cup, conveniently cleansed by the removal of fat. The grease used should be that hard to cover and belly. The meat and fat should be ground using a draw-plate with holes of 12-14 mm. diameter. Fat added to the dough can not exceed 25%. The natural casing must be pork. The processing and curing are carried out using traditional methods very similar to those of other sausages. The drying and curing takes place in rooms properly ventilated. The minimum period of maturation varies with the size in any case is never less than 30 days. The salami has a cylindrical in shape, with outer surface of deep red color, with fat fractions in evidence; firm consistency and non-resilient, sweet, spicy and slightly spicy."
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