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Meat from Czech Republic and Slovakia
Lovecký salám is a Czech and Slovak long-keeping fermented salami of beef, pork and pork fat with a starter culture of lactic acid bacteria and cocci. The filled sausages are pressed into a flat block, cold-smoked for about seven days and dried for about 14 days at 16–27 °C. It must end with water activity of at most 0.93 and pH below 5.5.
| Beef with up to 10 % fat5.0 kg | [eu-lovecky-2010] |
| Pork with up to 20 % fat75.0 kg | [eu-lovecky-2010] |
| Pork trimmings with up to 30 % fat10.0 kg | [eu-lovecky-2010] |
| Pork trimmings with up to 50 % fat50.0 kg | Frozen before grinding[eu-lovecky-2010] |
| Pig fat20.0 kg | Frozen before grinding[eu-lovecky-2010] |
| Nitrite curing salt mix3.4 kg | European curing salt, usually under 1 % nitrite. US pink curing salts (Prague powder, Cure No. 1 or No. 2) hold 6.25 % nitrite, so never use them at this amount[eu-lovecky-2010][wp-nitrite][wp-curing-salt][cfia-nitrite][bfr-nitrite] |
| Ground black pepper0.35 kg | [eu-lovecky-2010] |
| Sugar0.30 kg | [eu-lovecky-2010] |
| Garlic (flakes, concentrate or powder, as the standard amount of fresh garlic)0.08 kg | [eu-lovecky-2010] |
| Ground cloves0.04 kg | [eu-lovecky-2010] |
| Antioxidant E 315 or E 316Up to 0.05 kg | At most 500 mg/kg expressed as erythorbic acid[eu-lovecky-2010] |
| Starter culture | A combined culture of lactic acid bacteria (Lactobacillus and/or Pediococcus) and coagulase-negative Micrococcaceae[eu-lovecky-2010] |
| Collagen casings, 50–55 mm across | [eu-lovecky-2010] |
| Starter | defined culture (lactic acid bacteria and coagulase-negative cocci) |
Total time across the recorded steps: 22 days – 23 days
What changes: The frozen fat cuts and the other meat are ground to a 3–5 mm grain with the spices
The 50 % fat trimmings and the pig fat are frozen. All the meat, fat, salt and spices are made into a mixture with a grain of 3–5 mm.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lovecký salám is a Czech and Slovak long-keeping fermented salami of beef, pork and pork fat with a starter culture of lactic acid bacteria and cocci. The filled sausages are pressed into a flat block, cold-smoked for about seven days and dried for about 14 days at 16–27 °C. It must end with water activity of at most 0.93 and pH below 5.5. Made in 5 steps over 22 days – 23 days. The longest step, dry and ferment, takes 14 days (European Commission 2010) and runs at 16–27 °C (European Commission 2010). Lactic acid bacteria (Lactobacillus and/or Pediococcus) and coagulase-negative Micrococcaceae, added as a combined starter culture does most of the fermenting.
| Main step | 14 daysSet[eu-lovecky-2010] | Dry and ferment |
|---|---|---|
| Temperature | 16–27 °CSet[eu-lovecky-2010] | Dry and ferment |
| Acidity | pH up to 5.5Set[eu-lovecky-2010] | Dry and ferment |
Lovecký salám is pressed into a flat block while it matures, and it is cold-smoked and dried with a starter culture. Its specification forbids any mould on the casing.
The TSG sets water activity at most 0.93, pH below 5.5 and salt at most 4.2 % in the finished salami, and forbids mould growth during drying. This is raw meat that is never cooked, and CDC says curing, drying or smoking alone does not consistently kill Trichinella worms. Oregon's rules for shops making dry sausage require certified trichina-free pork, a commercial starter, a pH test and a water-activity test on each batch, and a process shown to cut E. coli O157:H7 by 5 log. This page describes commercial production under a specification; it is not a tested home recipe. The curing salt is the weak European kind. US pink curing salt is more than 6 times stronger in nitrite, and swallowing too much nitrite can cause methemoglobinemia, which starves the body of oxygen.
Every number is labelled with how it is known. How this atlas is made
Made in the Czech lands since the start of the 20th century, mainly in winter. It appeared in the 1955 manual Technologie masného průmyslu and became Czechoslovak standard ČSN 57 7269 from 1977. It was entered in the EU register of traditional specialities guaranteed in 2011 (Regulation (EU) No 160/2011).
