| Ingrediente | Cantidad (gramos) |
|---|---|
| Pierna de cerdo | 580 |
| Buey | 305 |
| Grasa de cerdo rígida | 115 |
| Sal | 17 |
| Leche en polvo | 13 |
| Semillas de cilantro | 3.2 |
| Dextrosa | 3.2 |
| Sal con nitrito(6%) e nitrato(3%) | 2.5 |
| Pimienta negro | 1.5 |
| Pimienta blanca molida | 1.5 |
| Ajo en polvo | 1.1 |
| Nuez de tierra | 1.1 |
| Cultivo iniciador (bacterias) | 0.2 |
| Pimienta negro | 0.1 |
| Tripa de cerdo | 0.1 |
¿Alguna pregunta sobre cómo hacer esta receta? Por favor, deja un comentario con tu pregunta.
Preparación > Cacciatore salami
Grind the meat and cut the fat into small cubes.
Mix all ingredients until sticky;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
Poke holes with a needle to remove visible air;
Ferment for 48 hours at room temperature;
Hang at a temperature between 12°C to 14ºC and 75% humidity;
The cacciatore salami will be ready when it has lost between 40% of its initial weight.
Recipe in portuguese: Salame Cacciatore 1