| Ingredient | Quantity(grams) |
|---|---|
| Pork neck | 900 |
| Pork fatback | 100 |
| Red wine | 40 |
| Salt | 22 |
| Fennel seed | 3 |
| Minced garlic | 3 |
| Instacure#2 | 2.5 |
| Dextrose | 2 |
| Ground black pepper | 2 |
| Ground white pepper | 1 |
| Starter culture(bacteria) | 0.2 |
| Collagen casing 50 mm | 0.1 |
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Preparation > Italian Salami
Grind the meat and fat into half cm cubes;
Add all ingredients and mix until sticky;
Leave to rest for 12 hours in a refrigerated environment;
Place in beef or collagen casing;
Hang in a dark environment, with a temperature close to 12ºC and humidity 80%;
The salami will be ready when it has lost 40% of its weight;
Recipe in portuguese: Salame Italiano