The production of salami: one of our musts!

The parts of the pig used in the production of salami are: thigh, loin, tenderloin, shoulder and neck. Head, nervous and fat parts, lard are excluded. Salt, pepper, garlic, wine and herbs are added to the dough. Grind everything, taking care to mix the parts carefully. The natural casings are the casing of the dough: they are used to contain, to give shape and to protect from external agents. They are used for their characteristic elasticity and porosity and because they give a unique taste and softness.

A few hours after filling the casings, the binding takes place. The salami is then ready for the maturation process which consists of three phases: stewing or dripping, drying and maturing; each phase is characterized by different values of temperature, relative humidity and air speed. There are therefore rooms dedicated to each of these three phases. The stewing or dripping phase is short (8/12 hours), it serves to heat and make the temperature of the product uniform. Excess water is lost through natural dripping. The drying phase dries the product by removing water in a controlled way. Finally, the seasoning, the slowest phase, which requires a cool and humid environment with frequent air changes.