Parmanello Schinken und Salami engl.cdr

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Mediterranean Style
Ham and Salami
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BESSAVIT CleanTec Parmanello
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ROH-PÖKELFIT Parmanello
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Parmanello - Salami
Material:
30 kg of R II lean beef
45 kg of S II lean pork
25 kg of S VIII back fat
Recommended production process:
Parmanello - Ham
Parmanello - Salami
Spices:
1. Freeze half of the beef, the whole quantity of pork and fat.
2. Cool the remaining 15 kg of RII and mince to a size of 5 mm on the day of production.
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3. Mix BESSASTART starter cultures with the spices.
4. Add the frozen meat, the mixture of spices and starter cultures and put into the cutter for a few rounds.
5. Add fat and chop until a granulation of 3 mm is obtained.
6. Work into this mixture the fresh meat, add salt and chop for a few rounds to obtain the requested
granulation.
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7. Fill directly and ripe according to the BESSAVIT ripening procedure. Recommended ripening
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procedure: (6 h temperature adjustment; 1. 24 C, 94%RH, 2. 24 C, 92 % RH, 3. 22 C, 90% RH,
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4. 20 C, 88 % RH, 5. 20 C, 86% RH, 6. 18 C, 84 % RH, 7. 18 C, 82% RH, 8. 18 C, 80% RH, 9. Finish
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ripening until the requested consistence is obtained at 15 C, 75% RH. Wash off any eventually formed
yeast coating).
The total ripening time (until the sausage is ready for consumption) covers approx. 20 days.
Material:
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100 kg of pork ham (cut)
Recommended production process:
Parmanello - Ham
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15 g/kg BESSAVIT® CleanTec Parmanello
Mediterrane Salami #0635
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0,6 g/kg BESSASTART starter cultures #8920
28 g/kg nitrite pickling salt
Spices:
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15-20 g/kg Roh - PÖKELFIT Parmanello #7941
0,6 g/kg PökelSTART® starter cultures #8928
45 g/kg nitrite pickling salt
1. Freeze the meat for 48 hours then defrost it.
2. Mix all spices and rub this mixture evenly on the meat pieces and soak them under vacuum condition.
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3. Store them at a temperature of approx. 10 C for 18 days; turn the pieces every 2 days. (The time for
pickling depends on the size of the meat pieces).
4. Put the meat separately on an iron grid, cover it and let it soak for another 5 days under constant
temperature.
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5. Then wash the pieces and hang them for drying during 8 days at 10-15 C and 80-85 % rel. humidity.
6. Wash off any eventually formed coating on the surface with a pickling solution (concentration of 5 %)
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and 10g/l #7615 FRISCHIN Long Life and continue the drying process until the required consistency.
MOGUNTIA INTERNATIONAL
Industriestrasse 19 • CH-8625 Gossau ZH
Tel.: ++41/+43/833 88 66 • Fax: ++41/+43/833 88 60
internet: www.moguntia.com • e-mail: moguntia@moguntia.ch
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