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Preparation > Italian salami with fennel seed

10mm ground meat;

Mix all ingredients until sticky;

Let it rest for 12 hours in a refrigerated environment;

Place in natural pork casing;

Make holes with a needle to remove internal air;

Let it rest for 12 hours in a refrigerated environment;

Hang in a dark environment, with a temperature close to 12ºC and humidity close to 80%;

The salami will be ready when it has lost 40% of its weight.

Recipe > Italian salami with fennel seed