Salami Loaf per kg

It’s characterized by a marbled appearance, savory taste with notes of garlic, pepper, and herbs, and is served thinly sliced, often cold.

• Ingredients: Usually pork and beef, mixed with salt, curing agents (like nitrites), sugar, and spices (garlic, pepper, herbs, wine).
• Process: Ground meat and fat are mixed, stuffed, fermented (producing lactic acid for tanginess), and air-dried, often with smoking or cooking steps.
• Texture: Varies from firm and dense to softer, with a distinct marbled look from the meat and fat.
• Flavor: Savory, salty, tangy (from fermentation), and spicy, depending on seasonings.