MILANO SALAMI,Italy price supplier

 

To achieve a "rice-sized grain", that is typical of Milano salami which consists of a mixture of beef and pork, use is made of a special device called finimondo (the end of the world!) to spread out the particles of fat and lean meat evenly. The name finimondo conjures up an apocalyptic, eschatological image, but in reality it is simply the action of two blades that are assembled in such a way as to finely chop the fibers of the pork. The result is a sort of very fine mince that contains almost equal amounts of fat and lean meat. The surface of a cross section of Milano salami is therefore characterized by a myriad of red and white 'confetti'. The maturing process. is one of the longest and it varies from 3 to 9 weeks, depending on the diameter of the salami, in order to achieve a good consistency of the fat and lean parts.

 

 

Curing time: 60 days, possibility of more days on demand.