Sliced cured salami 100 g

The selected meat cuts consist of muscle and fat fractions. After being carefully trimmed and trimmed, the meat undergoes refrigeration. This is followed by mincing with a meat grinder. The resulting minced product is mixed with salt, peppercorns and/or pieces of pepper, crushed garlic, wine and sugar. The mixture is stuffed into natural pork casings and tied with string. During the drying phase, the sausage is placed in special rooms at a temperature of between 13 and 24 °C. Curing is carried out in rooms with sufficient air exchange, at a temperature of between 12 and 18 °C and must last at least 25 days.

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