20
Jan

This is the current set up of the salami room. The product moves around the room as it ages. The room is set like a grid each section is done at the same time.Most of the salami in the back are much larger than those in the front. We start out with the left side. The Bresaola on the top row far right will be the first to move when the bottom section is finished.

Then we move to the right side.The large Genoa on top and the Tuscan Beef on the bottom will also move to back of the bottom left section. They will take about 12 months to finish Just in time for an early christmas present.

3 Responses to “The Salami Room”

  1. Brian B Says:

    What is the temperature kept at in the room?

  2. admin Says:

    Brian,
    The room is set up at 39 degrees and a humidity of 75-80%. It takes most of the products 6 months to finish

  3. Kylie Batt Says:

    По моему мнению Вы не правы. Могу это доказать. Пишите мне в PM….

    We start out with the left side. […….

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