Frozen Meat: 40Kg.

Chilled Meat: 10Kg.

Pork Cuts: 30Kg.

Frozen Bacon: 20Kg.

Salami Additive Mixture: 6Kg.

Culture F1: 1 package.

Note: The culture must be added after the addition of additives by dry sprinkling at the end of the cutter or kneader process.

This additive mixture was developed with the aim of minimizing the possibility of failure in accelerated production of dry fermented sausages, with the addition of microbial cultures.


  1. It controls the ripening process of the product, leading to a characteristic and stable color. Improves consistency and uniform texture.
  2. It develops a characteristic aroma, in short processes of maturation.
  3. It reacts adequately in different conditions of temperature and humidity, applied according to the request of each manufacturer.
  4. Its formulation controls the pH value regulating the acidification.
  5. It reduces the raw material losses along processing by 20%.


Meat should be frozen at a temperature of below 1° C. Beef must be fat free. The use of bull meat or shoulder tender is preferred.

Bacon should be frozen (-20°C).

The chilled meat, the frozen meat and the bacon are cut into cubes, mixed and go through the meat mincer using the chosen disc.


Once the mixture is obtained and placed in the kneader; the kneading begins while sprinkling the additive. This process must be fast so that the mixture does not raise too much temperature. Two liters of pasteurized water or wine can be added to facilitate the bonding during the mixing.

Put the mixture in the filling machine and start the filling process carefully, taking care not to leave holes or air pockets.

The casings must be moist at the time of the filling process.


Dryers or stoves must be at room temperature when entering the product. Leave the product in these conditions for 8 hours. Raise the temperature slowly to 26 - 28°C and 85% humidity. The total time of permanence of the product in the dryers will be of 50 hours. Observe the airflow in order to get a slight downdraft.


Once the previous steps are fulfilled, and in which surface mold growth during ripening begins, transfer the pieces to the drying chambers which must maintain a temperature of 15° to 16°C and a relative humidity of 75%, also with air circulation.

The product must remain in the drying chamber until its sale. The quality will depend on the storage time. In summer time, when the room temperature exceeds 15°C the goods must be stored in a refrigerated environment.

Mixing list

Doubts or inquiries?