by ped » Tue Jan 28, 2014 3:26 pm
Whilst I am fully aware that it is possible to produce salami without nitrates/nitrites, (after all it was done for hundreds possibly a couple of thousand years before some bright chemist refined a process to produce the compounds NaNo2 and 3), do you think it is possible to produce salamis that are shelf stable which can be sold on a commercial basis?