Unquestionably there is a national combo that is enjoyed throughout the country, we are referring to homemade salami, cheese and of course there is the inevitable bread, the latter if it is made at home much better. Ideal to accompany a preview of a tasty weekend barbecue or for any occasion, it is definitely an irresistible proposal that can always be improvised.
In fact, the traditional picada is a trend that returned with the new generations. The objective is to rescue the customs of the large family tables, and now shared with friends.
That’s why for those who dare to make the classic homemade salami sausage, you have to follow certain tips or tricks to make them very tasty. Here are some pertinent suggestions:
The best time of year to make homemade salami at home is undoubtedly cold winter days. It is always stored in a cool and dry place.
To take into account the spices that we are going to use in the preparation, it is very essential that they are not missing: salt, pepper, garlic, wine and even cinnamon or nutmeg, among others.
The previous recommendation is so important, that only the combination of spices with the meat when mixed and packaged in the casing, only then can it be aged perfectly.
Here is a simple recipe, easy to make at home and tasty, so that you don’t miss it when we prepare an excellent picada with family and friends.
Ingredients
