SALAMI FUNDRAISER for the new Heartland Retreat Center gompa and retreat spaces

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1) Adding new cured meat options to repertoire like duck prosciutto, bresaola and lomo (see below, made from lean cuts of beef and pork).

2) Following requests from some friends, we now also offer the option of ordering salami pre-sliced (2mm thick) and vacuum-sealed (same suggested donation, but for half the weight e.g. ~$10 for 2 oz, following online standard prices for similar artisanal products). Of note, bresaola will only be available sliced, as it is a hard cut of meat when cured which truly benefits from thin slicing (and pairing with olive oil when serving).

3) Adding possibilities to order home-made French-style mini camembert (from cow milk or goat milk) for $10 (~3 oz), as we found ways to ship them with slim ice packs. They are delicious! Should be kept strictly in the fridge until ~1 hour before serving.

4) After several friends asked, we also added possibility to order quick pickled red onions. They go well with e.g. your charcuterie platter, Mexican foods, barbecued meats, salads.. $10 oz for a 12 oz jar (following market price), shipped with ice pack, keep 1 month in fridge.
ğƒğžğšğ« ğ…ğ«ğ¢ğžğ§ğğ¬,
Our 𝐃𝐈𝐆-𝐈𝐍 𝐒𝐀𝐋𝐀𝐌𝐈 𝐅𝐔𝐍𝐃𝐑𝐀𝐈𝐒𝐄𝐑 is a true team effort between you and us!

All the meat and supplies for salami as well as other shipping costs are donated to the Heartland Retreat Center in their entirety. The salami production is going to last for several months, so please feel free to use this google form repeatedly.

ğ€ğğŽğ”ğ“ 𝐓𝐇𝐄 𝐒𝐀𝐋𝐀𝐌𝐈
The dry-cured salami we provide are made according to all safety standards (see note below) and safe at room temperature. They can also be kept for many weeks in the fridge and preserve their flavor. They are made differently than the ones you find in US shops because they are less salty and with less garlic, and kept to age for a little longer for enhanced flavor. They come either covered by a penicillium (mold) white coat or without if they are smoked, both for enhanced safety and enhanced consistency and flavor. The Salami types and supplies will be updated according to production. Cold smoked salami can only be made during colder weather (which occurs regularly in WI as you know :)
Go to DESCRIPTIONS part to learn more!

ğ€ğğŽğ”ğ“ 𝐓𝐇𝐄 ğŽğ‘ğƒğ„ğ‘
We provide options to either order some salami that are already available and pre-order some other salami types. If every supply was running out for the salami we have in stock we would let you know and make some more (they take about a month to mature after we produce them, but you will see that it is worth the wait). Once salami are ready expect shipping time to be ~1 week from when you order them.
Go to MY ORDER to start!

ğ€ğğŽğ”ğ“ 𝐓𝐇𝐄 𝐏𝐑𝐈𝐂𝐄
There is a suggested amount for each salami + shipping costs (see DESCRIPTIONS part).

ğ‡ğŽğ– ğ“ğŽ ğƒğŽğğ€ğ“ğ„
After you submit the form we will contact you with the donation link via email.

We hope you will enjoy these salamis as we do! And we are grateful for your support to help us develop our dharma activities at the Heartland Retreat Center!

ğ’ğšğŸğžğ­ğ² ğ¦ğžğšğ¬ğ®ğ«ğžğ¬ ğšğ©ğ©ğ¥ğ¢ğžğ 𝐭𝐨 𝐨𝐮𝐫 𝐝𝐫𝐲-ğœğ®ğ«ğžğ ğ¦ğžğšğ­ğ¬:
1.   The meat and fat are ground with sanitized equipment at -4C temperature, shortly before the salami are stuffed, and kept at -4C until meat and spices are mixed.  
2.   The meat is mixed with 2.2% salt (less than typical salami in the shops but within safety standards to inhibit pathogen growth)
3.   Prague Powder Cure #2, a mix of sodium nitrite/nitrate, is added to the spice mix at a low dose that is not toxic for health (much less than what you find in most vegetables) but sufficient to prevent Clostridium botulinum. Nitrates are basically the 100% effective remedy against botulinum and at that small quantity, do not pose health risk.
4.   Lactic acid starter culture is added to promote salami safety through lactic production while inhibiting pathogen bacteria by competing with them. Salami that are not cold smoke will also undergo 2-3 days of fermentation at 18-20 C in a controlled chamber to further promote lactic acid producing bacteria growth and enhance salami flavor and promote safety as well.
5.   Air is pricked out of casings during stuffing for optimal maturation and enhanced safety (most pathogen bacteria except botulinum are aerobic)
6.   Mold 600 penicillium is added to the casings to inhibit growth of other unwanted mold and organisms and enhance flavor
7.   If mold is not applied, salami are cold smoked under 20C which also inhibits pathogen bacteria growth
8.   Meat is dried in specialized controlled coolers that keep humidity between 75-85% allowing for smooth gradient from inside to outside sausage for homogenous drying, and kept under 12C to prevent pathogen bacteria growth (who prefer higher temperatures)
9.   Salami are dried until they reach <70% of their original weight, and when they reach this dryness level no more bacteria growth can occur and they are safe at room temperature (although fat can become rancid if exposed too long to light, and kept at higher temperature, which is why keeping them in cold space or fridge is best for the long term conversation)
Hope this information convinces you of their safety (beyond the many salami we tried ourselves without any problem) ;) ). So please enjoy them! <3
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