Salami Lombardia is made from lean pork and beef

Materials	pork trimmings (butt), 40% beef (chuck), 30% lean pork (butt, ham), 30%	2.5 kg (5.5 lb) 1.5 kg (3.3 lb) 1.0 kg (2.2 lb)
Ingredients	salt, 3% (cure # 2 accounted for) cure # 2 dextrose (glucose), 0.2% sugar, 0.2% T-SPX culture,	140 g 12 g 10 g 10 g 0.6 g (1/4 tsp)
Instructions	1. Grind pork and back fat through 3/8 - 1/2" (10-12 mm) plate. Grind beef with 3/8" (10 mm), refreeze and grind again with 1/8" (3 mm) plate. 2. Mix all ingredients with meat 3. Stuff firmly into 60-70 mm beef middles or protein lined fibrous casings. Make 12" long links. 4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity. 5. Dry at 16-12º C (60-54º F), 85-80% humidity for 2-3 months. The sausage is dried until around 30-35% in weight is lost. 6. Store sausages at 10-15º C (50-59º F), 75% humidity.
Notes	If mold is desired spray with M-EK-4 mold culture after stuffing. If sausage is made without starter culture (not recommended) read about curing in traditionally fermented sausages