Mushroom
Salami
A rich salami made with wild Georgian chanterelles, mixed wild mushrooms’ powder, wild mountain thyme and mixture of Rkatsiteli, Chinuri and Kisi amber wines.
The meat is left to start its fermentation overnight before it is stuffed into beef middle casings and hung at 22 degrees for a 72 hour fermentation. They are then placed at 12 degrees to mature and dry for 2-6 months. This salami ends up creamy and with a subtle mushroom flavour throughout.
