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.