Zgornjesavinjski želodec

Zgornjesavinjski želodec is produced in the High Savinja basin in Slovenia. Zgornjesavinjski želodec carries PGI, 2011 classification.

Lean pork: shoulder, leg800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Sugar5.0 g1 tsp
Pepper3.0 g1-1/2 tsp
Garlic15 g5 cloves
  1. Grind angular pork through 3/8” (10 mm) plate. Cut aback fat into 5/16” (8 mm) cubes.
  2. Mix meat and spices together.
  3. Stuff into pork stomach, float or bogus casing.
  4. Hold for 10 canicule in a air-conditioned allowance (4° C/40° F) amid two lath planks.Place some weight on top board.
  5. Dry amid 12-18° C (53-64° F), 60-80% clamminess for 3-5 months. The sausage should apart at atomic 36% of its aboriginal weight. It should be covered with a grayish mold.
  6. Store at 8° C (48° F) or lower.

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