| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 800 |
| Pork Belly | 200 |
| Red wine | 50 |
| Salt | 21 |
| Brown sugar | 10 |
| Hot paprika | 3 |
| Sodium tripolyphosphate | 3 |
| Instacure#2 | 2.5 |
| Antioxidant(erythorbate) | 2 |
| Powdered garlic | 2 |
| Red pepper | 1.5 |
| Starter culture(bacteria) | 1 |
| Ground black pepper | 1 |
| Ground nutmeg | 0.8 |
| Fennel seed | 0.2 |
| Collagen casing 45 mm | 0.1 |
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Preparation > Italian salame
Clean and cut the meat and fat into cubes;
Grind the meat and half of the pork belly into 8mm;
Chop the other half of the belly into small cubes;
Add all ingredients and mix well;
Rest the dough for 48 hours in the refrigerator;
Place in beef, large pork or collagen casing;
Leave to ferment at a temperature close to 25ºC for 48 hours;
Transfer to a dark environment with a temperature close to 12ºC and high humidity;
The salami will be ready when it has lost 40% of its weight.
Recipe in portuguese: Salame Italiano