Salame Cremona

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

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
  1. Grind lean pork through 1/4” (6 mm) plate.
  2. Dice fat into 1/4” (6 mm) cubes.
  3. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  4. Mix lean pork with salt and cure #2. Add spices, wine and culture. Mix. Add diced fat and mix all together.
  5. Stuff firmly into 65 mm natural 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% humidity for 6 weeks.
  8. Store at 10-12° C (50°-55 F), 75% humidity.

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