Recipes with Ground white pepper 3 g per kg. calves-and for, added by mincing
Cold cuts Whole pepper, since at will Desired garlic, da 5 g per kg. veal (added before mincing) Rensorteret veal, ansaltet with 15 g. salt 1/3 nitrate (3 mm washer) ...
The salted veal is mixed with color and garlic and chopped through the 3mm slice of the wolf and then chopped into the chopping machine, where it is minced with the remaining salt, sugar, salt and white pepper.
This chopped calf crank is now firmly pressed
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