Re: Bresaola
Posted: Tue Oct 28, 2014 10:58 pm
wheels wrote:The details listed here are interesting:
http://www.bresaolavaltellina.it/en/pro ... egulations
The website gives the full spec for Bresaola della Valtellina IGP (PGI) as well as details of the production process.
Where it says: "sodium chloride up to 5%", I'm reading this as salt up to 5% and assume that it's referring to the level in the finished product after drying. If that's not the case, the I'm befuddled as 5% sodium Chloride would be about 12½% salt.
See what you make of it.
Phil
My guess is that it means as a percentage of the internal brine....not as a whole...in the same way that salt content is measured in country hams made without the addition of nitrite/nitrate.
"(4) When no sodium nitrate, potassium nitrate, sodium nitrite, potassium nitrite or a combination thereof is used, the application of salt shall be in sufficient quantity to insure that the finished product has a brine concentration of not less than 10 percent or a water activity of not more than 0.92."
Source: http://www.meatsandsausages.com/sausage ... ns-sausage
Anyway...I missed this thread until now...that sure is some beautiful Bresaola, Phil!!!!!!
~Martin