21 dias na geladeira. Feito à mão. Fácil e satisfatório transformar e preservar a carne.

21 days in the fridge. Handmade. Very easy and satisfying to see the transformation of the meat. Meat preservation. Plain salami or homemade dry-cured 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.