From the moment we receive the meat to the process of cold drying; from the mincing to the mixing of spices; from the vacuum stuffing and the stufatura, until the salamis are aged and sent to the customer. We observe strict quality protocols throughout the entire production process, monitoring temperature, humidity and pH levels of incoming and outgoing meat, both at the beginning and at the end of each step.
The quality of each product is proportional to the attention given during its production, and we have chosen to not forgo anything. This is what we call the “science of salami”: we commit to follow each production stage with artisan attention and ensure safety using the best technologies on the market to achieve the highest international quality standards.
We receive the panera cuts in our cold drying rooms. This is where salami begins to be salami, even before it gets stuffed in the casing. A special cold room keeps the pork meat for up to 72 hours, which then begins a slow process of cryodehydration: the meat slowly dries at a low temperature, allowing for the concentration of the flavor of the panera and making the fibers even softer.
Pork panera and pancetta are minced and mixed with spices. Our salami is mostly made up of lean meat. Our production is based on the idea of “less is more”: the flavor of the meat is all that counts because real salami tastes like salami, not spices. A simple and delicate product, the secret of Armini salami is its lightness.
During the delicate filling phase we use vacuum technology to eliminate most of the air before the salami mixture reaches the casing. As with good wine, unwanted oxygen is not good for aging: our vacuum-packed processing guarantees the quality of the final product.
Our salamis are individually “sewn”, according to the needs of each customer. This versatility is guaranteed by a designated machine that divides the salami into portions, measuring them to obtain the right weight. We have chosen to not use synthetic nets to produce a sustainable product.
Shortly before undergoing stufatura, the temperature of the salamis produced is brought to 7°C: this is to ensure that the first ones to be stuffed have the same temperature as the last. Humidity level is also increased to about 90%. Drying is a critical phase that we closely monitor: it avoids micro-oxidations and determines the right water balance between the surface of the salami and its inside content.
Twenty-five degrees with humidity at 90% for about 12 hours. We also constantly check the salamis to ensure the right temperature and humidity level. We look after our salamis, we touch and take good care of them, gently and evenly guiding them throughout the entire process, which takes place over 5 days and brings the salamis from 25 to 13 degrees.
Temperature and ventilation. Aging is carried out by rationally dosing air and humidity, which we use to control the slow and constant dehydration of the salami and allow the development of noble surface molds. Aging is all about patiently waiting and constantly checking: it gives the salami its final taste, allowing it to reach the right pH level. Our salamis age for 3 to 6 weeks, depending on their size and the customer’s requests. Our products are always - and only - delivered when they reach perfect maturation and are ready to be sliced.