You have selected Pork Salami - fermented.
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 this recipe and choose the download button.
Now, please choose your preferred quality:
We recommend a starting meat temperature of -6 °C
Click here to view our sundries and machine programme