Seasoning for dry-cured sausages 200 grams art PDSVK200

Seasoning ingredients: black pepper, allspice, cumin, coriander, juniper berries.

The recommended dosage is 5 grams per kilogram of minced meat (about 1 teaspoon).

All over the world they love dry-cured sausages, and the abundance of their varieties is simply enormous. In particular, in Italy the following are popular: sopressata, salamemilano (salami), salsiccia.

Dry-cured sausage is a real delicacy. It has a dense consistency and a unique taste and aroma. The raw meat for its preparation is most often beef or pork, but it can also be prepared with lamb or horse meat - it turns out very tasty. A special combination of spices will help make the sausage incredibly flavorful.

Dry-cured sausage is used: as an independent snack or sliced ​​with cheese and other types of sausages, added to salads, pizza, scrambled eggs, casseroles, or simply made into sandwiches. They love and eat it all over the world.

Prepared with your own hands with aromatic and fragrant spices, your sausage will pleasantly delight you, and the taste and aroma are the same... of real raw smoked sausage.