Salami Jety-Oguzskaya (aged 100 days)
Salami is a hard, dry-cured sausage. The name comes from the Italian salami, which goes back to the Latin sal - “salt”.
Dzhety-Oguzskaya dry-cured salami has a aging period of 100 days.
Tender meat from the most delicious and expensive part of the horse carcass (ucha) and tender fleshy parts of the beef carcass combined with black pepper, juniper grains, cardamom, dried garlic and a small amount of Kyrgyz cognac, like notes, form a symphony and create the distinctive taste of this wonderful sausage. .
The cattle from which salami is made are raised at the foot of the Tien Shan at an altitude of more than 3 thousand meters, where they eat sun-saturated grass and drink glacial (melt) water. Thanks to these conditions, salami acquires an incomparable fantastic taste during fermentation.
Salami is low in carbohydrates, which is good for those who are watching their insulin levels. It contains proteins - a source of energy - and has a positive effect on digestion, as well as on the activity of the higher nervous system.
Energy value (kcal per 100 g): 500
· Proteins, in grams (per 100 g): 10
· Fats, in grams (per 100 g): 51
Storage temperature: +2°C to +6°C
· Weight, in grams: 480
Store at a temperature not exceeding +15°C and air humidity 75-80%. Provided the stick is intact and the rules are followed, the shelf life of the sausage will be 6 months. Salami wrapped in foil can be stored in the freezer for up to a year.