Salami German Cooked or Smoked 2Kg.

Suggested Usage Rate:
Use a blend of Beef, Pork or Mutton.
Add Pork Back Fat 10%
98% Meat Including Back Fat
2% Spice Mix
Cure for 48 Hours before smoking or cooking.
Soak Casings in warm water before stuffing.
Store in a dry cool place.

Seasoning Contains:
Salt, Herbs & Spices, Phosphate [450], Sodium sulphite [221], Antioxidant [316], Nitrite [250].

Net Weight:

• 2kg

Contains: Gluten free