Salt being the most important part of a salami, to be able to use a local source is incredible for me.
2.5% sea salt from the Saint-Laurence River.
0.25% curing salt
0.1% msg
0.3% granulated maple sugar
0.1% ground white pepper
0.075% ground French 4 spices
10% Esker spring water
Simple yet regional.
by SpaceZombiePig
5 Comments
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Looks great 👍
That looks and I’m assuming tastes elegant!
I love getting to use local treasures! These look so tasty. I hope it’s as good as it looks.
Wow. Amazing. What is French 4 spice?