Salame Felino
€ Core price
Salame Felino is traditionally produced from pure pork. The dough is made up of lean pork and 75% for the hard fat from the remaining 25%.
The grinding is done with dies rather wide, resulting in a coarse-grained mixture which is added with salt, pepper, and usually small amounts of potassium nitrate. They are sometimes also added to wine, sugar and ascorbates. After grinding, the mixture is stuffed into natural casing pork and is tied with twine (not mesh).
The drying, a maximum of 4 to 6 days, is the period during which under conditions of controlled temperature there is the more accentuated dehydration. On completion of the drying phase begins the curing phase, which takes place in different environments specifically intended and where there is an exchange of air and temperature between 12 ° and 18 °. The curing stage should last at least 25 days.
The grinding is done with dies rather wide, resulting in a coarse-grained mixture which is added with salt, pepper, and usually small amounts of potassium nitrate. They are sometimes also added to wine, sugar and ascorbates. After grinding, the mixture is stuffed into natural casing pork and is tied with twine (not mesh).
The drying, a maximum of 4 to 6 days, is the period during which under conditions of controlled temperature there is the more accentuated dehydration. On completion of the drying phase begins the curing phase, which takes place in different environments specifically intended and where there is an exchange of air and temperature between 12 ° and 18 °. The curing stage should last at least 25 days.
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Ethnic Food
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Italy
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-
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Origin of main ingredient
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