Salame Cremona

The breadth area Salame Cremona is bogus comprises the regions of Lombardy, Emilia, Romagna, Piedmont and Veneto.
Salame Cremona carries PGI, 2007 classification.

MeatsMetricUS
Lean pork (shoulder)700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Black peppercorns2.0 g1 tsp
Dextrose3.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Garlic, smashed7.0 g2 cloves
Red wine5 ml1 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind angular pork through 1/4” (6 mm) plate.
  2. Dice fat into 1/4” (6 mm) cubes.
  3. 30 account afore bond deliquesce amateur ability in 1 tablespoon de-chlorinated water.
  4. Mix angular pork with alkali and cure #2. Add spices, wine and culture. Mix. Add diced fat and mix all together.
  5. Stuff durably into 65 mm accustomed casings.
  6. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  7. Dry at 15→12° C (59→53° F), 65-75% clamminess for 6 weeks.
  8. Store at 10-12° C (50°-55 F), 75% humidity.

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