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 |
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