How Real Homemade Italian Salami Is Made

2 Apr 2015


1

2

100 kg of meat, ready to be processed


3

The guts, already washed in vinegar, ready to be tied.


4

Cutting the meat to be processed


5

In the meantime, let's put the guts to drain


6

More cutting


7

Cleaning and opening the garlic, from here ...


8

... to here


9

The meat, all cut and ready to be ground


10

Grinding


12

Adding salt, pepper, garlic...


13

and red wine.


14

After a lot of kneading, all ready. Now it's time for lunch.


15

Of course, some meat is kept around for our own immediate consumption.


16

Some wine to wash it down. Coffee and liquors of various nature also helped.


17

Time to fill the salami.


18

Tying it up.


19

And puncturing it slightly to let it breathe during the curing process.


21

Filling up the rail.


22

Reloading the injector


23

Time for some sausages.


24

Brought them in.


25

Curing room. where they stay for 6 months. Not what you can say clean, but traditionally appropriate. No smoke, just fog.


26

Anti mice device. It's too slippery and smooth to go around it.


27

The final production. Total: around 120 kg of salami (meat + salt + garlic + pepper + wine + guts).



1   Comment ?
0
1.
nefus 9 year s ago
How is this article considered NSFW???
       
27353641acute
belayclappingdance3dashdirol
drinksfoolgirl_craygirl_devilgirl_witch
goodgreenheartJC-LOLJC_doubledown
JC_OMG_signkisslaughingman_in_lmocking
mr47_04musicokroflsarcastic
sm_80tonguevishenka_33vomitwassat
yahooshoot

How to comment

NO FUCKING RULES!!!