Cleaver Salami Spice Kits – Various Flavours
*Registered Postage Australia Wide
*International Postage Cost Will Vary
This brand new release of CLEAVER Salami Spice Kits is here just in time for the start of the salami season.
The 7 different flavour combinations are a joint collaboration between CLEAVER Salumi Cabinets’ founder, Dave, and Spice Oddity spice blender, Dave…okay, okay…yes, they are the same person!
Each pack includes premium spices from the Spice Oddity collection including the finest Cambodian Kampot Pepper and Australian sea salt mixed to the correct measure of curing salt #2 to season and cure 5kg of salami…all you have to do is mix it in.
You will notice that the all spices are not ground to a powder, this is because when making salami, Dave believes in the principle of “light-and-shade” – that flavour shouldn’t be uniform and that every bite should offer you something different. The whole spices and larger pieces in these mixes will give your salami a much greater depth of flavour.
Tradition. Bringing together the hearty, earthy flavours of southern Italy.
Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Fennel, Peppercorns, Cinnamon
- Dried Chorizo:
This smoky, rich mix is reminiscent of a traditional Spanish dried sausage with a depth of flavour brought by three different types of capsicum (paprika).
Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Peppercorns, Garlic, Clove
- Fennel & Garlic:
One of the most popular flavours around CLEAVER HQ
Sweet and aromatic fennel supported by rich garlic and lingering Kampot red peppercorns.
Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Fennel, Garlic, Peppercorns, Cinnamon
- Hot Italian:
For lovers of chilli and who believe salami is only for adults and not the kids.
Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Fennel, Peppercorns, Chilli, Cinnamon, Garlic
Decidedly flavoursome combination displaying fragrance and depth rather than chilli or heat.
Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Peppercorns, Allspice, Garlic
Borrowing the flavours of classic French style dry sausages, this mix is delicate and fragrant with lingering spiciness from a combination of Kampot white peppercorns and long red pepper.
Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Peppercorns, Ginger, Nutmeg, Clove
An aromatic mix of flavours created to complement the gameiness of wild caught venison.
Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Coriander, Peppercorns, Juniper Berries, Mace
- Do they include curing salt?
Yes, to the level of 0.3% per kg or 3g per kg of meat.
- I don’t want to add nitrates into the salami?
Okay, just add 140g of natural salt instead of salt provided.
- What is the salt level?
Total salt is 2.8% or 28g per kg of meat
- The spices are chunky and ground fine?
Yes, deliberately that way. If we grind them to a powder – thermomix style – then the whole salami tastes the same, there’s no delight of biting into a larger piece of spice and getting a burst of flavour. Fine ground spice = boring salami.
- Do I need to add wine?
No, but why wouldn’t you. Adds flavour, acid and great excuse to open a bottle
- Do I have to add the exact wine list in the recipe?
No…they are just our recommendations.
- Do they include Bactoferm or similar?
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