Pork Salami - fermented

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
:


Premium

€ 2.45/kg*
*total recipe cost based on a pork price of € 2.25/kg
download recipe to adjust meat prices
Basic information
no TVP added
Starter Cultures added
4-5 weeks fermentation
Pork Salami PRE

Standard

€ 2.19/kg*
*total recipe cost based on a pork price of € 2.08/kg
download recipe to adjust meat prices
Basic information
no TVP added
seasoning contains GdL
4-5 days fermentation
Pork Salami STD

Economy

from € 1.82/kg*
*total recipe cost based on a pork price of € 1.88/kg
download recipe to adjust meat prices
Basic information
TVP added
seasoning contains GdL
4-5 days fermentation
Pork Salami ECO

Raw Materials Required:

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

We recommend a starting meat temperature of -6 °C

  • TVP
    for ECONOMY Recipe
  • Cold Water
    for ECONOMY Recipe to soak TVP
    for PREMIUM Recipe to mix with Starter Cultures

Machines Required:

  • Meat Mincer
  • Mixer
  • Sausage Filler
  • Sausage Clipper
  • Smoking Chamber
  • Drying Room facilities
  • Fermentation area
    for PREMIUM Recipe only

Click here to view our sundries and machine programme

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Casings and Sundries recommended for Pork Salami - fermented