Salami made with pork neck and red wine: Ingredients: Pork neck, Salt 230 gr every 10 kg of meat, spices, garlic.Preservatives: E300 E 250
Detailed information: Salami made with pork neck
Salami made with pork neck and red wine. This is made with the pig's neck, and it is also called capocollo. After having trimmed and removed the excess fat parts, our salami is put into plastic food tubs with the addition of a tanning made of spices and herbs. The process of salting depends on the type of processing, if massaged by hand our piece of meat will remain for a period ranging between 7 and 10 days if instead it will be passed into the churn, the period is shortened to 3 maximum 4 days. After this procedure the salami are macerated with plenty of red wine for a few hours, after which, it will be stuffed into natural casings and tied so as to confer a cylindrical shape. After a curing period of about 3-4 months, our salami can be served.