100 kg of meat, ready to be processed
The guts, already washed in vinegar, ready to be tied.
Cutting the meat to be processed
In the meantime, let's put the guts to drain
Cleaning and opening the garlic, from here ...
... to here
The meat, all cut and ready to be ground
Adding salt, pepper, garlic...
and red wine.
After a lot of kneading, all ready. Now it's time for lunch.
Of course, some meat is kept around for our own immediate consumption.
Some wine to wash it down. Coffee and liquors of various nature also helped.
Time to fill the salami.
Tying it up.
And puncturing it slightly to let it breathe during the curing process.
Filling up the rail.
Reloading the injector
Time for some sausages.
Brought them in.
Curing room. where they stay for 6 months. Not what you can say clean, but traditionally appropriate. No smoke, just fog.
Anti mice device. It's too slippery and smooth to go around it.
The final production. Total: around 120 kg of salami (meat + salt + garlic + pepper + wine + guts).