
Receipt of Salami CIAUSCOLO IGP (Indicazione Geografica Protetta). The meat used must be between two and ten days old after slaughter, ensuring the appropriate degree of maturation. The meat must be ground in two or three steps. The diameter of the grinder disc holes must be progressively reduced until the last grinding with holes between 2 and 3 mm. The mixture obtained must be homogeneous. The fat content should vary between 32% and 42%.
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