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Le ricette di Pierre

INSACCATI DI MAIALE

Salami --- per ogni kg: sale 25 g, Pepe 6 g, salnitro 1 g;

salsicce --- per ogni kg: sale 24 g, Pepe 4 g; salnitro 1g ;

prosciutti --- per ogni prosciutto: sale 1 kg, zucchero 100 g, salnitro 22.5 g.

Provenienza: Quaderno Del Basso-Orsini 29/09/1994

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