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Home » Charcuterie » Charcuterie Guides » Various Salumi Weight Loss Targets

Various Salumi Weight Loss Targets

May 7, 2020 by Victor @ Taste of Artisan Leave a Comment

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.

Weighing cured meat on a scale

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

 

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