Use 50 pounds of beef free from fibre, 25 pounds each of lean and fat pork, chop very fine and add 18 1/2 ounces of salt, 4 1/2 ounces ground white pepper, 1 1/2 ounces ground saltpetre, with 8 glasses of Rhine wine, in which previously has been soaked one pound of garlic. (In place of Rhine wine, rum may be used). Stuff into calf's bladders. Let them hang in the open air for two or three weeks, then smoke for 12 days.

Verona Salami (Salami De Verona)

Use 18 pounds of cleaned beef, 18 pounds of lean pork, 14 pounds of back fat, 2 pounds of salt, 1 ounce of powdered saltpetre, 3 ounces each of ground white pepper and cane sugar, 1 gill of old French cognac. First mince the meat, then chop the fat in amongst it the size of pecan nuts; then mix in the spices, and chop until the fat is the size of peas. Wipe the knives often while mincing. Three sticks of garlic finely grated may be added. Use skins for holding this, and bind with pretty thick string all the way over. For the rest, prepare like "Cerve-lat sausage" but do not smoke; only let the salami hang for four or five weeks to dry.