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Dry Salami

Dry Salami Dry Salami
Air-dried salami is naturally dried – no boiling or smoking is involved. It is dried in special chambers at a specific temperature and humidity. Maturation time varies according to the type, usually between 30 and 60 days. The meat is a mixture of pork and beef, and depending on the type, may contain finely diced fat (Hungarian Salami) or coarsely chopped fat (Lefkada or Thassos Salami).
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