21 days in the fridge. Handmade. Very easy and satisfying to see the transformation of the meat. Meat preservation.

Plain salami or homemade drycured sausage. This recipe is the simplest and most recommended to start on this journey. It's a basic recipe that only takes salt, pepper, wine and garlic, but the result is surprising, especially for those who ate only industrialized versions.

Ingredients

1 kg of pork, containing approximately 80% meat and 20% fat;
15 g of salt;
3g of salt(91%) with nitrite(6%) and nitrate(3%);
3 g pepper black;
5g of garlic powder;
50ml of wine;
Collagen 26 mm in diameter.