Description:

The Carnivore Collective Salami Spice Kits come in 9 different flavour combinations. Each pack includes premium spices including the finest Cambodian Kampot Pepper and Australian sea salt mixed to the correct measure of curing salt #2 to season and cure 5kg of salami...all you have to do is mix it in. The whole spices and larger pieces in these mixes will give your salami a much greater depth of flavour. Makes 5kg of salami per pack.

The Range:

• Calabrese: Tradition. Bringing together the hearty, earthy flavours of southern Italy. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Fennel, Peppercorns, Cinnamon
  
• Dried Chorizo: This smoky, rich mix is reminiscent of a traditional Spanish dried sausage with a depth of flavour brought by three different types of capsicum (paprika). Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Peppercorns, Garlic, Clove
  
• Fennel & Garlic: Sweet and aromatic fennel supported by rich garlic and lingering Kampot red peppercorns. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Fennel, Garlic, Peppercorns, Cinnamon
  
• Hot Italian: For lovers of chilli and who believe salami is only for adults and not the kids. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Fennel, Peppercorns, Chilli, Cinnamon, Garlic
  
• Hungarian: Decidedly flavoursome combination displaying fragrance and depth rather than chilli or heat. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Capsicum, Peppercorns, Allspice, Garlic
  
• Saucisson: Borrowing the flavours of classic French style dry sausages, this mix is delicate and fragrant with lingering spiciness from a combination of Kampot white peppercorns and long red pepper. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Peppercorns, Ginger, Nutmeg, Clove
  
• Venison: An aromatic mix of flavours created to complement the gameiness of wild caught venison. Ingredients: Australian Sea Salt, Curing Salt #2 (sulphates), Coriander, Peppercorns, Juniper Berries, Mace
  
• Pepperoni: One for your next homemade, woodfired pizza. A classic style with clean flavours and just a nice level of spice. Best fermented for the extra tanginess. Ingredients: Capsicum, Peppercorns, Chilli, Cinnamon, Sumac.
  
• Tex Mex: A southern American/Mexican fusion of flavours including smoky chipotle and ancho chilli. Something different for those who love a big flavoured salami. Ingredients: Capsicum, Chilli, Peppercorns, Garlic, Allspice, Cumin, Sumac, Herbs.

FAQ's:

• Do they include curing salt? Yes, to the level of 0.3% per kg or 3g per kg of meat.
• I don’t want to add nitrates into the salami? Okay, just add 140g of natural salt instead of salt provided.
• What is the salt level? Total salt is 2.8% or 28g per kg of meat
• The spices are chunky and ground fine? Yes, deliberately that way. If we grind them to a powder – thermomix style – then the whole salami tastes the same, there’s no delight of biting into a larger piece of spice and getting a burst of flavour. Fine ground spice = boring salami.
• Do I need to add wine? No, but why wouldn’t you. Adds flavour, acid and great excuse to open a bottle
• Do I have to add the exact wine list in the recipe? No…they are just our recommendations.
• Do they include Bactoferm or similar? No.