Main cold meat ingredient is pork or beef meat, but it can be also wild pork, deer, etc.
Grease is another essential material for cold meat, and it can be added as fat piece or infiltrated in lean.
Cold meat contains salt for tasting, preserving and microbial growth delaying.
Sugars as starch, glucose, lactose, etc. are mainly used as energy source for lactic-acid bacteria, essential for cold meat elaboration.
Nitrates cause the characteristic rose color of cold meat.
Spicy and condiment give the characteristic taste to distinguish every cold meat variety.
Finally, natural or artificial guts are essential to keep and stuff the product.
Row material preparation
Mixing and kneading
Boiling and smoking
Maturation and drying