Truffle and pink peppercorn salami recipe
This strongly flavoured salami is perfectly paired with a sturdy Gin and tonic. Strong truffle scent along with the piquancy of pink peppercorn!
Ingredients
- 750 g fatty Pork shoulder, diced
- 250 g fat diced and frozen
- 30 g Salt
- 1 g Bactoferm TPX
- 15 ml Distilled water
- 2 meters beef middles
- 2.5 g Cure No 2
- 2 g partially crushed pink peppercorns
- 10 ml white truffle oil
- 8 g shaved black truffle
- 5 g Dextrose
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