Preparation of the Calabrian salami: All the secrets on preparing the Calabrian salami needed!

Presentation the manual preparation of Calabrian salamiHi! I want to introduce myself and introduce the merits of this manual dedicated to the preparation of most of the Calabrian salami and pork derivatives.My name is Michael Filippelli and I live in a small village in the hills called Cropalati in the province of Cosenza. For many years I have a passion for producing handmade almost most of the Calabrian salami. The method used is artisanal without adding any preservatives and using wild aromas present in our hills like wild fennel seeds and red pepper in sweet and spicy powder grown directly on small plots of land along the stream of Coserie.This manual will give you all the information and all the tricks of the trade to prepare at home of the great meats like sausages and brawn.The manual consists of many photos and much information that will guide you step by step until the final curing. Being able to prepare at home salami as well as enjoy the goodness of the product will give you a great satisfaction and will be appreciated by all your friends.The preparation of sausages in a traditional way requires passion and patience, if you follow this guide you will have a reliable guide with notes and tips that will give you security to succeed better in your intent.To prepare the excellent sausages the first rule is to rely on a butcher or a trusted acquaintance who prepare the meat you with the right cuts for all types of meats.The environment of seasoning must be in a cool place, and possibly with the opportunity to air the room in the driest days. Another secret is to dry the meats in the early days with a small chimney fire and to take under control both moisture and the temperature until the end of seasoning.I hope that this manual is the best for you and that you can choose as a guide for each preparation. For any other advice you can contact me on my you tube channel:http://www.youtube.com/cMicheleExpertCropalati.To all of you a big hug! Read more