Salame di Daino

Nocera Umbra, Umbria

Salame di Daino – Photo © Chef Joe B’s Cucina Italia

Production area: Province of Perugia: the town of Nocera Umbra

Ingredients: venison reared in the area, fat pig

Spices: Salt, pepper, juniper berries

Making: the lean meat of deer they are mixed with 30% fat pork is seasoned with salt, pepper, juniper berries, is stuffed into natural casings and tie in drums of about two hundred grams.

Arise in warm and ventilated for several days before maturation. Aging: 5 to 6 days in a ventilated environment and warm

Seasoning: 2 months in wet and cool rooms.

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