produzione salumi

The production of salami is a living tradition in the Italian gastronomic culture, practiced so homely and crafts.
For the success of sausages, we provide some general guidelines, derived from the popular practices. The most favorable season is winter, especially the coldest period can vary depending on the geographical area, in principle, from January to February.salami

It is appropriate that the moon is on the wane, then from the full moon, until before the start of the new moon. This work should be carried out in a cold environment, ideal for seasoning. Make sure the good quality of raw materials: meat, spices and salt, which must be marine, of medium size.
The day before, it is important to wash intestines upsetting and leaving them soak in hot water with vinegar and salt.
Dose, method and curing times vary depending on the sausage that you want to produce, but it is important to use the meat grinder and packer most suitable for your needs.

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