Good answer - thanks! From what I remember, using too much soft fat (non-back fat) produces similar results.The diet of the pig affects the fat. I can't remember if it is too much saturated or unsaturated fat though; but basically the starter culture can break it down too easily and it turns to liquid, thus greasing out and coating the salami.
Same greasing out happens with severe fat smear, but that is a different cause.
There are many salami that are made with soft fat in Italy. It varies from region to region. Most spreadable type salami use soft fat as part of the mix. Finocchiona made in Tuscany uses soft fat as well.Good answer - thanks! From what I remember, using too soft fat (non-back fat) produces similar results.
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