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Marianski's site has updated some recipes to P.G.I. regulations

zwiller

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Thanks Keith. Glad to see this. Was bummed this info was not in the yellow book.
 

indaswamp

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Thanks Keith. Glad to see this. Was bummed this info was not in the yellow book.
I have been having to go to the source-the Consortium of each region- to find the info. But it is in Italian so have to google translate.
 

indaswamp

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There are over 1000 dried meat products in Italy. Most are regional and not widely known. Much harder finding info on a salami if it does not have P.G.I. status.
 

zwiller

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pushok2018

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Nice catch! I am going through his recipe page pretty often but missed this one. Thank you!
 

indaswamp

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zwiller zwiller : if you are going to make that recipe-do not use that much ground clove or cinnamon. Those spices are meant to steep in the wine and filtered out for an infusion. If you use that much ground clove and cinnamon in the meat paste, I guarantee it'll be too much. Use the same amount of whole cloves in grams and break of a peice of cinnamon and weigh it.
 

SmokinEdge

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Wow that’s quite the list of delicious sounding sausage and salami.
indaswamp indaswamp , that salami d ‘ oca di mortara (goose) is right up your alley.
 

zwiller

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Yes, but they have both hot and mild Calabrian pepper.
Excited as I am HUGE fan of chili powders. GREAT info on the cinnamon and clove. THANKS. White pepper and not black right?

This is what I got.

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indaswamp

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Excited as I am HUGE fan of chili powders. GREAT info on the cinnamon and clove. THANKS. White pepper and not black right?

This is what I got.

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Unless the recipe specifically states to use white pepper, it generally means to use black.

Tutto Calabria is a well trusted brand.
 

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