Pork Salami - fully cooked

You have selected Pork Salami - fully cooked.

Choosing the right casing
is a key element of Salami production – check our casing recommendation below.

We offer recipes in different qualities, PREMIUM, STANDARD, and ECONOMY. Use the Basic Information part for a quick view on the basics of each recipe, and to compare with one another.

Now, please choose your preferred quality:


Premium

€ 2.07/kg*
*total recipe cost based on a pork price of € 2.30/kg
download recipe to adjust meat prices
Basic information
80% Pork Forequarter

20% Pork Fat
15% added water

Cooked Pork Salami PRE

Standard

€ 1.82/kg*
*total recipe cost based on a pork price of € 2.10/kg
download recipe to adjust meat prices
Basic information
40% Pork Forequarter
40% Pork Trimmings
20% Pork Fat
25% added water
AGAGEL® 220 for yield and texture
Cooked Pork Salami STD

Economy

€ 1.57/kg*
*total recipe cost based on a pork price of € 1.90/kg
download recipe to adjust meat prices
Basic information

80% Pork Trimmings
20% Pork Fat
35% added water
AGAGEL® 400 for yield and texture
Cooked Pork Salami ECO

Raw Materials Required:

  • Pork
    • Forequarter - for Premium Recipe
    • Trimmings - for Economy Recipe
    • Both - for Standard Recipe
    • Fat

We recommend a starting meat temperature of -6 °C

  • Water / Flaked Ice

Machines Required:

  • Meat Mincer
  • Bowl-Cutter (reverse gear)
    alternatively you may use a Tumbler, Mixer, or Paddle Mixer
  • Sausage Filler
  • Sausage Clipper
  • Cooking/Smoking Chamber
  • Cooling Facility

Click here to view our sundries and machine programme

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