Quality of salami depend greatly on raw material used. Second factor of great importance is curing or fermentation process. A proper place is needed for fermentation. It shouldn't be to warm or too cold, with proper humidity. Not too dry to prevent holes in salami which can spoil the product through oxidation or not too humid to prevent roting. Most salami in Vipava valley are made from pig meat and lard, best parts are both legs. Some may say it is pity to use such good meat which can be used for dried ham. I say it is worth for this is what i eat. Most of contestants make only small amount of salami for themselves. And of course to enjoy it with good friends.
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| proper place for curing is "home" to many salami |
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| 22 samples are ready to for evaluation |
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| aftertasting... |
