Description
Product Description:
READY TO EAT: Soppressata Di Calabria salami prepared and stuffed into collagen casings using a combination of meats and ingredients. The salami is then placed in a dedicated fermentation chamber and pressed at the same time until the target PH is reached. From there the salami is hung in 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.
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 Pork(pig), Pork Fat(pig), Black Pepper, Calabrian Pepper Flakes, Calabrian Pepper Powder, Collagen Casing, Dextrose, Garlic Granules, Non-Fat Dry Milk Powder, Red Wine, Salt, Sodium Nitrate, Sodium Nitrite, Sugar, TSPX Starter Culture, Whole Peppercorns.
Net Contents:
Minimum weight of Soppressata Di Calabria 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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