Salame from Felino village 900 g ca

The selected cuts of meat consist of muscle and fat fractions. After being carefully cleaned and trimmed, the meats are subjected to refrigeration. Grind with the meat grinder follows. The ground product thus obtained is mixed with salt, peppercorns and / or pieces, crushed garlic, wine and sugar. The mixture is stuffed into natural pork casing and tied with string. During the drying phase, the sausage is placed in special rooms, at a temperature between 13 and 24 ° C. The seasoning is carried out in rooms with sufficient air exchange, at a temperature between 12 and 18 ° C and must last at least 25 days.

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