Dry-Aged Salami

Case Introduction

Compared with regular salami, dry-aged salami has a longer aging period (possibly several months or even several years), a more intense and complex flavor, and a harder texture.

Project Name Dry-Aged Salami

Project Country the United States

Project Date 2024-06-13

Customer feedback

: Rated 4.9 stars by 1 users
Dry-Aged Salami is a traditional Italian sausage that undergoes long-term fermentation and air-drying for maturation. Its unique flavor and texture result from the microbial fermentation, enzymatic action, and the slow dehydration process.

Ingredients

Salami
salt
sugar
condiment

Directions

According to the customer's own taste requirements, as far as possible to choose fresh ingredients.
The first stage (1-3 days) :temperature 20°c, humidity 85%;
The second stage (2-7 days):temperature 15°c, humidity 80-85%;.
Stage 3 (small intestine 4 weeks,large intestine 3 months):Temperature 11 degrees,humidity 75%.
The first condition,it needs to have longterm ventilation. Wind speed is small, but need fresh air (ventilation).
Every corner needs the operation of the wind.