Below are approximate weight loss targets for various types of salumi based on my own observations as well as based on feedback from experienced salumi makers. This resource will be updated as new information becomes available.
Overall target weight loss
| Product | Average Final Weight Loss |
|---|---|
| Sausage (Salsiccia) | 35-45% |
| Salami (salame) | 35-40% |
| Soppressata | 35-40% |
| Cotechino | 30% (with rind), 40% (no rind) |
| Lardo | 10% |
| Capicola (capocollo) | 30% |
| Guanciale | 18%-20% |
| Pancetta | 25% |
| Prosciutto | 30%-35% |
| Speck | 30%-35% |
| Sujuk | 50%-55% |
Optimal weight loss during drying period
| Product | Weight Loss After Drying |
|---|---|
| Sausage (Salsiccia) | 15-21% |
| Salami (20-40mm) | 15-21% |
| Salami (40-60mm) | 15-18% |
| Salami (60-80mm) | 15-16% |
| Salami (80-100mm) | 14-15% |
| Salami (100-130mm) | 10-14% |
| Cotechino | n/a |
| Lardo | n/a |
| Capicola (capocollo) | 10-16% |
| Guanciale | 8-10% |
| Pancetta (rolled) | 5-7% |
| Prosciutto | n/a |
| Speck | n/a |
| Sujuk | n/a |
Pavel says
Hello! Please tell me about the pH meter. Which one is better to choose? At what time to use it?
Victor @ Taste of Artisan says
I have two Hanna Instruments pH meters. I think they are the industry standard and are very reliable. You check pH before and after (or at the end of) fermentation, and at the end of maturation.