Description
Product Description:
READY TO EAT: Italian pitina salami prepared using a combination of meats and ingredients mixed and split into balls, dipped in red wine and rolled in corn flour. The salami is then placed in a dedicated fermentation chamber until target PH is reached. Once fermentation time is complete we put in a cold smoker and then transfer to a dedicated curing chamber.
Fermentation Chamber:
The product is hung in a dedicated fermentation chamber where we control the temp and humidity for 24 to 36 hours, giving the starter culture time to work and get the PH level down to target levels.
Cold Smoking Chamber:
The product is placed in a dedicated cold smoker and smoked for 2 hours using oakwood.
Curing Chamber:
The product is hung in a dedicated curing chamber that helps slow down the weight loss and really develop the flavour profile. Weight loss target is between 15% and 45% depending on product.
Ingredients:
Lean Beef(cow), Pork Shoulder(pig), Pork Belly(pig), Black Pepper, Corn Flour, Dextrose, Fennel Seeds, Flavour of Italy Starter Culture, Garlic Cloves, Red Wine, Salt, Sodium Nitrate.
Net Contents:
Minimum weight of Italian Pitina Salami in a pack = 30g.
Recycling info:
Our icepacks, internal packaging and cardboard packaging are 100% recyclable. Unfortunately our food grade backing boards and vacuum sealed packaging are non recyclable at this time.
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