Cleaver CSCPI154 User manual

MODELS:
CSCPI154 - The Piglet
CSCWE240 – The Weaner PLUS
CSCBO360 – The Boar PLUS
CSCHO450 – The Hog PLUS
CSCCS450 – The Corkscrew
CSCWH760 - The Whole Hog
USER MANUAL
Important Information
for Operating Your Salumi Cabinet

2
Troubleshooting...
Any issues, concerns, feedback or quesons not answered here or in your manual.
Contact CLEAVER Arsan Appliances on:
0418 139 409 or [e-mail]
Contents
1. Important Safety Notes ........................................................................ 3
2. Structure of Cabinets & Spare Parts ..................................................... 4
Some Points on Food Safety ............................................................. 4
3. Installaon & Set Up ............................................................................ 5
Before Using Your CLEAVER Salumi Cabinet .................................... 5
4. Cabinet Control Panel ........................................................................... 6
5. Recommended Sengs ...................................................................... 6
6. Cabinet Recommendaons - Salumi Curing ......................................... 7
Batch Sizes - Salami ........................................................................ 7
Casings - Salami .............................................................................. 7
Your First Batch................................................................................ 8
Hanging Your Meat.......................................................................... 8
7. Humidity in Your Cabinet - Salumi Curing ............................................. 9
De-Humidicaon.............................................................................. 9
Water/Humidity Discharge.............................................................. 10
Adding Humidity.............................................................................. 11
8. Dry Ageing ............................................................................................ 12
What is dry ageing?......................................................................... 12
Whatcuts can you dry age? ............................................................. 12
What is the ideal environment?....................................................... 12
Do you need to add a salt block to the cabinet?.............................. 12
How long should you dry age for? ................................................... 13
Preparing and cooking the nal product ......................................... 13
9. Care and Maintenance ......................................................................... 14
Cleaning Your Cabinet...................................................................... 14
Power Failure................................................................................... 14
Empty Time...................................................................................... 14
10. Troubleshoong: Too Much Meat ...................................................... 15
11. Troubleshoong.................................................................................. 16
12. Recipes ............................................................................................... 17
13. Technical Specicaons ..................................................................... 20
CLEAVER Salumi Cabinets is the registered trademark of CLEAVER Arsan Appliances.
42 Smith Street, Warragul, Victoria, Australia 3820

WARNINGS
To reduce the risk of re, electrical shock, failure or injury when using your cabinet,
please follow these basic precauons:
• Read all instrucons before using your CLEAVER Salumi Cabinet.
• WARNING: Do not use appliance for the storage of food other than as recommended in this
manual.
• These cabinets are not suitable for use as a refrigerator.
• WARNING: When posioning the appliance, ensure the supply cord is not trapped or damaged
• WARNING: Do not locate mulple portable socket-outlets or portable power supplies at the rear
of the appliance.
• WARNING: Keep venlaon openings, in the appliance enclosure or in the built-in structure, clear
of obstrucon.
• This appliance is not to be used by persons (including children) with reduced physical, sensory or
mental capabilies, or lack of experience and knowledge, unless they are under supervision or have
been given instrucon.
• This appliance should not be operated or cleaned by children. It is not a toy and children should be
le unsupervised around this appliance. Never allow children to operate, play with, or crawl inside
the cabinet.
• WARNING: Do not use electrical appliances inside the compartment(s) of the appliance, unless
they are the type recommended by the manufacture.
• Never clean appliance parts with ammable uids. The fumes can create a re hazard or
explosion.
• This appliance is intended to be used in household and similar applicaons such as; sta kitchen
areas in shops, oces and other working environments; farm houses and by clients in hotels, motels
and other residenal type environments; bed and breakfast type environments; catering and similar
non-retail applicaons.
• If your cabinet stops working, please call our service department or other related technicians
to check and repair. If the power cord is damaged, nd a professional technician or electrician to
replace cord.
• Never aempt to repair the cabinet yourself.
• Make sure that the plug is removed from socket while cleaning, moving or repairing.
• To avoid damage of door seal, please make sure the door is fully open when pulling out the
movable shelves.
• Never move cabinet with food or water inside.
• Place cabinet with its rear against a wall to prevent the compressor from being easily touched.
• Do not turn the cabinet on and o too frequently. Allow at least 5 minutes between reseng.
• WARNING: Flammable and explosive arcles should not be put in or near the cabinet, to avoid re
or explosion.
• WARNING: Do not damage the refrigerant circuit.
• WARNING: Do not use mechanical devices or other means to accelerate the defrosng process,
other than those recommended by the manufacturer
• Please dispose of old cabinets responsibly. Before you throw away your old cabinet: Remove the
door. Leave the shelves in original place so that children may not easily climb inside. Have a qualied
tradesperson de-gas the compressor. Dispose at registered waste staon or recyclers. DO NOT burn.
1. Important Safety Notes:
3

1
2
3
5
6
7
8
4
2. Structure of Cabinets & Spare Parts
① Control panel
② LED light (on control panel)
③ UV light
④ Venlaon fans
⑤ Heater fan and shield
⑥ Discharge tray (rear of cabinet)
⑦ Humidier and humidier
reserve (not included in The Piglet)
⑧ Latch hook and lock
⑨ Humidity and temperature
sensor
⑩ Carbon lter
Fig. 1:
Spare Parts
Included in your new CLEAVER Salumi Cabinet is:
• 20 x salami hooks
• 1m x drainage hose
• 4 x humidier lter pads (not included in The Piglet)
• 1 x prosciuo hanging bar
• 1 x white plasc drip tray/salt block tray
• 2 x cabinet keys
• CLEAVER User Manual
Some Points on Food Safety...
CLEAVER Salumi Cabinets are designed to create a consistent and
even environment for air curing & dry ageing meats. It remains your
responsibility to maintain proper hygiene, undertake correct bacterial
controls and monitoring the curing of your meats for spoilage.
CLEAVER takes no responsibility for spoilage caused by inadequate
eorts to adhere to safe curing processes.
Always approach the results of any cured & dry aged meats with
a sense of cauon. If in doubt of the safety of the meats for
consumpon, take the appropriate steps to dispose of the meat safely.
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10
4

5
Installaon:
• Remove the exterior and interior packing.
• Locate the cabinet away from direct sunlight and sources of heat
(stove, heater etc.). Direct sunlight and heat sources may increase electrical
consumpon and excessive drying of your meat. Extreme cold ambient
temperatures may also cause the unit to perform poorly.
• Avoid locang the cabinet in wet/damp areas.
• The cabinet should be placed in a locaon that allows sucient heat
dissipaon from condenser unit. The back of the cabinet should not be place
rmly against a wall.
• If building into cabinetry, space should be provided on both sides, top
and rear of the cabinet to allow for sucient air circulaon.
- Top: minimum space 25mm
- Rear: minimum space 25mm
- Sides: minimum space 5mm
• Level your cabinet, adjusng the front and rear feet at the base.
Recommendaon: Slightly raise the front of the cabinet to assist with
drainage.
• Water removed from the cabinet is evaporated from discharge tray at the
rear of the cabinet. In regions of high humidity or when curing large batches,
the discharge tray can overow. To avoid this, install the drainage pipe,
supplied, into a waste or drain (Page 10, Fig. 7)
1. Unscrew the protecve grill at the rear of the cabinet.
2. Remove the exisng drainage pipe.
3. Feed new drainage pipe through large hole in the grill.
4. Fix pipe onto the drainage point with cable e.
5. Re-aach protecve grill.
6. Run pipe into drain or waste point no higher than 15cm o ground
level. Cut pipe to remove unused length.
Before Using Your CLEAVER Salumi Cabinet
• Before connecng to the power source, let the cabinet stand upright for
at least 3 hours. This will reduce the possibility of a malfuncon in the cooling
system from handling during transportaon.
• Clean the interior surface with lukewarm water and a so cloth.
3. Installation

6
① LIGHT Buon: Cabinet LED light control buon - on/o.
② Humidity Control UP: Increase humidity seng, max. 90%
③ Humidity Control DOWN: Decrease humidity seng, min. 60%
④ Humidity Display: Displays actual humidity level (at rest) and your
humidity seng (when ashing). The range of humidity is 60% to 90%.
⑤ RUN light: Indicator light of compressor working. While the compressor
operang, the red light is on. Refer to Humidity in your Cabinet (Page 9)
⑥ Temperature Display: Displays actual temperature (at rest) and your
temperature seng (when ashing). The range of temperature is 0oC to 25oC.
⑦ Temperature Control UP: Increase temperature seng, max. 25oC
⑧ Temperature Control DOWN: Decrease temperature seng, min. 0oC
⑨ UV Buon: Cabinet UV Light control buon - on/o.
⑩ ON/OFF buon: Power on and o buon.
Fig. 2
4. Cabinet Control Panel
5. Recommended Settings
^ Dry Ageing is not recommended in The Piglet.
* water may need to be added to the humidier if the cabinet is exposed to high
temperatures (30°C+) for periods of more than one day at a me.
Process/Funcon Temperature Humidity Water UV Light
Salumi - Fermentaon 22°C to 24°C 80% to 85% No No
Salumi - Curing 8°C to 11°C 72% to 76% No* No
Dry Ageing^ 1°C to 2°C 80% to 85% Yes Yes
Cheese Maturaon (Hard) 8°C to 14°C 75% to 85% Yes No
Fruit/Vegetable Storage 1°C to 10°C 80% to 90% Yes Yes/No
Wine Storage 12°C to 15°C 60% to 70% No No
The “PLUS” range of CLEAVER Salumi Cabinets will provide you with the
exibility of dierent sengs for dierent funcons.

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Batch Sizes - Salami
CLEAVER Salumi Cabinets are designed for making and curing regular, smaller
batches of meat all year round, rather than one large cure once a year.
We suggest liming each batch size of salami to about half that of the cabinet‘s
maximum capacity. Mutliple batches can be cured at the same me, but we
recommend allowing 10 to 14 days between adding batches of salami to your
cabinet.
The addion on whole muscle cures like coppa, prosciuo, pancea etc, can be
made at anyme during the curing process.
Cabinet Maximum
Capacity
Suggested Maximum
Salami Batch Size
The Piglet 10 to 20kg 5 to 8kg
The Weaner 30 to 40kg 10 to 15kg
The Boar 50 to 60kg 20 to 25kg
The Hog 50 to 70kg 25 to 30kg
The Corkscrew 30 to 40kg 10 to 15kg
The Whole Hog 80 to 100kg 30 to 40kg
6. Cabinet Recommendations - Salumi
Casings - Salami
We recommend using natural or round-end collagen salami casings in your new
CLEAVER Salumi Cabinet.
Using the thicker, ed-end brous/cellulose casings may lead to case hardening
and hollowing in your salami.
We also recommend using a form of compression with any manufactured
casing, eg salami neng or cable es etc.
Casing Compression Suggest Temperature Suggested Humidity
Natural Not required 8°C to 11°C 72% to 76%
Round-End Dried/
Collagen
Neng/Cable Ties 8°C to 11°C 72% to 76%
Tied-End Fibrous/
Cellulose*
Neng/Cable Ties 8°C to 9°C 76% to 80%
* not recommended
Please note drying me can vary dependent on casing size (diameter) and
recipe.

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6. Cabinet Recommendations - Salumi
Hanging Your Meat
The CLEAVER Salumi Cabinet shelves will hold up to 40kg of meat each. The
ner bars on each shelf will hold meat up to 2kg on each hook.
Heavier items, like prosciuo, should be hung o cross bars or the prosciuo
hanging bar, supplied, placed across the shelf to balance the weight.
Meat hanging in the cabinet should NEVER be allowed to touch and airow
space should always be maintained around any curing meat - Fig. 3 and 4.
The cabinets use a combinaon of cooling and heang to regulate humidity and
temperature. With larger quanes of fresh meat in the cabinet, the condenser
and heater will be more acve. We recommend leaving addional space around
the heater (Fig. 3) and regularly rotang your meat to encourage even curing.
(le) Hanging salami in The
Weaner and on the lower shelf in
The Boar and The Hog to allow for
the circulaon of air and prevent
excessive drying from the heater fan.
(right) Hanging salami on the top
shelf in The Boar and The Hog.
Your First Batch
We recommend a trial batch of salami to assist with nding the perfect sengs
to curing your recipe in your new CLEAVER Salumi Cabinet.
For your rst batch, start with a higher humidity seng - 72% to 76% - and a
temperature of 8oC to 10oC.
If you nd excessive mould growth starng to develop on your meat, simply
wipe o with a vinegar/water mix and lower the humidity seng by 1% to 2%.
If your cure is too fast and your meat develops case hardening, increase the
humidity seng by 1% to 2%.
Use the ideal seng determined through this process for future batches.
Repeat this process if you change casing types or make signicant alteraons to
your base recipe.
Fig. 3 Fig. 4

Figure 3:
De-Humicaon
Your CLEAVER Salumi Cabinet has been designed to help regulate the drying
process for cured meat. As your meat dries/cures, the moisture is expelled into
the cabinet which raises the relave humidity. As the humidity rises, the cabinet
will automacally start the de-humidicaon process and discharge the extra
moisture to the discharge tray at the rear of the cabinet. The de-humidicaon
process will then automacally turn o and the moisture from the meat will
again act to increase the relave humidity in the cabinet. This process connues
in cyclic fashion, Fig. 5.
Due the nature of humidity in the air and the large amount of moisture
provided to the environment by the meat in your cabinet, you will nd the
humidity will oscillate up and down around your seng. This is normal.
If you have just placed a batch of fresh meat into you cabinet, you will nd
the peaks of this oscillaon will be steeper and the frequncy between cycles
shorter, Fig. 6.
The most dramac changes in humidity generally take place in the rst one to
two weeks of a cure. This will sele down as your meat cures.
8. Humidity in Your Cabinet - Salumi
Fig. 5
Fig. 6
9

Water/Humidity Discharge
Larger batches of meat or high environmental humidity may cause the humidity
discharge tray (Figure 7, ④) to ll faster than it can evaporate. We recommend
monitoring (and emptying, if necessary) the discharge tray - accessible from the
rear of the cabinet.
The discharge pipe can be extended to a drainage or waste point:
1. Unscrew the protecve grill ① at the rear of the cabinet.
2. Remove the exisng drainage pipe ③.
3. Feed new drainage pipe through large hole in the grill ⑤.
4. Fix pipe onto the drainage point ② with cable e.
5. Re-aach protecve grill.
6. Run pipe into drain or waste point no higher than 15cm o ground level.
Cut pipe to remove unused length.
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7. Humidity in Your Cabinet - Salumi
2
3
4
1
5
Fig. 7

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7. Humidity in Your Cabinet - Salumi
Adding Humidity
Addional humidity can be provided to the cabinet, if required, by adding water
to the humidier reservoir on the base of the cabinet.
The meat in your cabinet will provide most, if not all the humidity required
during the curing process. No water should need to be added to the humidier
while fresh meat (less than 3 weeks into the cure) is in the cabinet.
Addional humidity may be required towards the end of a cure of larger
muscles, eg prosciuo etc, if the humidity reading falls below the seng point.
Humidifer unit is not included in The Piglet model
Please note: the fan on the humidier will only turn on when the cabinet deems addional
humidity is required. If you have recently added fresh meat to the cabinet, this fan will not
operate.
5
6
6
Fig. 9
1
2
34
2
Fig. 8
① Humidity Fan
② Humidier Vents
③ Water Reservoir Drawer
④ Water Level Indicator
⑤ Water Reservoir/Tank
⑥ Humidier Filter Pads

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8. Dry Ageing
What is dry ageing?
Dry ageing is a process of resng or storing whole cuts of meat, primarily beef
and venison in a controlled environment, designed to intensify avour and
promote tenderness.
When you age meat, the enzymes that are present in the meat will start to
break down the tough muscle bres that are present in the meat.
In addion, if you are dry ageing your steak the avour will improve over me
thanks to enzymac and bacterial acons, as well as oxidizaon of the fat on
the steak. As me goes on your steak will develop a deeper, beeer taste.
Eventually, the steak will begin to take on a pungent, cheese-like aroma as well.
The CLEAVER Salumi Cabinets PLUS are designed to provide the ideal
environment for geng the most out of your aged meats.
What cuts can you dry age?
The best meat for dry ageing beef and vension are large muscle or sub-primal
cuts on the bone like a striploin, ribeye or sirloin. Bones and fat layers are the
best way to protect the meat from drying out too much.
It’s not advisable to try dry-aging single steaks because you will lose too much
volume when cung o the outer, dried layer that you won’t be le with much.
The meat should be as freshly slaughtered as much as possible. We recommend
telling your butcher that you’re going to dry age so they can provide you with
the perfect cut.
Do not dry age meat which has been in stored in cryovac or frozen.
What is the ideal environment?
Process/Funcon Temperature Humidity Water UV Light
Dry Ageing 1°C to 2°C 80% to 85% Yes Yes
Do you need to add a salt block to the cabinet?
While the addion of salt blocks or rock salt to the dry ageing environment can
help with bacterial control and avour prole, they are not necessary in the
CLEAVER Salumi Cabinets PLUS range.
All the CLEAVER Salumi Cabinets PLUS range cabinets are ed with an
automac air purcaon system and UV light for bacterial control.

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10. Dry Ageing
How long should you dry age for?
There is no exact age you should aim for - when it comes to dry ageing meat,
the length of me comes down to a personal preference. However, the length
you age your meat will determine the outcome of your nal cooked steak in
relaon to changes in tenderness and avour prole.
Age your meat for at least 14 days in order to noce any real changes. Anything
less is not long enough to allow the tougher ssues to break down or for the
avour to change.
Between 14 to 28 days you will start to noce a dierence in texture and
tenderness.
Past 28 days the avour will start to dramacally improve. As you approach 45
days of ageing you will begin to noce an intensity of the beefy avours and
nuness to the meat.
Aer 45 days your meat will begin to develop more pronounced funky smells
and avours, kind of like a mild snky cheese. At this age it starts to become a
personal preference. We recommend not ageing longer than 120 days.
Preparing and cooking the nal product
You have aged your meat to your desired level, now what?
Firstly, prepare the meat for cooking by removing the rind - the dark hard outer
shell that forms during ageing, the cap of fat and the bone.
It is important to remove all the rind at this stage as it will not soen during the
cooking process and will reduce your dining pleasure. Removing the bone is also
important as it is dicult to increase the temperature at the centre of the bone
to a food safe level. Carefully remove any areas on the surface or internal air
pockets which have grown any mould.
When you sear a steak, the surface area comes into contact with high heat
which kills o any bacteria. The middle of the steak is safe to keep rare, as it’s
sterile, and has never been exposed to bacteria.

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9. Care and Maintenance
Cleaning Your Cabinet
• Your cabinet should be clean regularly and maintained to prevent
possible corrison and any build up of mould and bacteria.
• Turn o the power, unplug the appliance, and remove all items including
shelves and rack.
• Wash the inside surfaces with warm water and a mild detergent.
• Wash the shelves with a mild detergent soluon.
• Wring excess water out of the sponge or cloth when cleaning area of the
controls, or any electrical parts.
• Wash the outside cabinet with warm water and mild liquid detergent.
Rinse well and wipe dry with a clean so cloth.
• Every 3 months, clean the humidity discharge tray (page 10). This is not
necessary if you have installed the addonal drainage pipe to an external
drain or waste point.
- Remove power lead from power point.
- Pull cabinet forward to access rear of the cabinet.
- Remove the protecve grill.
- Empty discharge tray using a cloth and bucket.
- Thoroughly wipe clean tray and evaporaon element.
Power Failure
• Most power failures are corrected within a few hours and will not aect
the temperature of your cabinet if you minimise the number of mes the
door is opened. If the power is going to be o for a longer period of me, you
need to take the proper steps to protect your contents.
Empty me
• For longevity of your cabinet, ideally you should keep your cabinet
running at all mes. If running it empty, adjust sengs to 13°C and 80%
humidity for maximum eciency and minimum power usage.
• If the cabinet will not be used for several months, remove all items and
turn o the appliance. Clean and dry the interior thoroughly so as to reduce
odours and mould. Leave the door open slightly all the me if necessary.
Check for any rodent damage to the wiring at the back of the cabinet before
turning back on.

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To get the best results from your new CLEAVER Salumi Cabinet we recommend
using the batch sizes listed under Batch Sizes (Secon 6 - page 7)
Extra large batches of meat - parcularly salami - will produce signicant
amounts of moisture and can lead to the following issues:
• Overowing of the humidity discharge tray
• Higher humidity levels
• Irregularly curing
• Evaporator freezing and stopping the curing process.
If you have inadvertently added an extra large batch of meat to your cabinet
please follow these steps to ensure your cabinet will complete the curing
process eecvely:
• If possible, remove some of the meat and hang in a suitable locaon for 7 to
10 days before re-adding it to the cabinet.
• Completely empty all water from the humidifier reservoir and remove wet
humidification pads.
• Adjust the sengs to 8°C and 80% humidity
• Turn the cabinet OFF for 1 to 2 hours each evening to allow addional
defrost me. Leave the door closed during these periods.
• Moniter the discharge tray at the rear of the cabinet to prevent overowing.
• Moniter humidity reading on the control panel. You should see it moving up
and down in cycles, as described in Secon 7 (Page 9, Figure 6).
• If the humidity reading remains constant on 94-95% RH and “Run” light
(Page 5, Figure 2) remains on, please contact our service team immediately.
10. Troubleshooting: Too Much Meat

16
11. Troubleshooting
PROBLEM POSSIBLE CAUSE
The red “Run” light remains constantly on. • Please call service immediately.
Cabinet is not cold enough. • Check the temperature control seng.
• External environment may require a higher seng.
• The door is opened too oen.
• The door is not closed completely.
• The door gasket does not seal properly.
• Turn unit o at the powerpoint for 20 minutes to
reset. Turn on and set temperature.
• Sensor or condensor failure. Please call service
immediately.
Turns on and o frequently. • The room temperature is hoer than normal.
• A large amount of contents has been added to the
cabinet.
• The door is opened too oen.
• The door is not closed completely.
• The temperature control is not set correctly.
• The door gasket does not seal properly.
Vibraons. • Check to assure that the cabinet is on level
The cabinet seems to make too much noise. • The raling noise may come from the ow of the
refrigerator, which is normal.
• As each cycle ends, you may hear gurgling sounds
caused by the ow of refrigerator in your cabinet.
• Contracon and expansion of the inside walls may
cause popping and crackling noises.
• The cabinet is not level.
Water leaking out from under the cabinet. • Humidity discharge tray is overowing (page 10).
• A large amount of contents has been added to the
cabinet.
• Humidity level is set too low.
• Excess humidity in cabinet. Empty water from
humidier reservoir.
• Install addional drainage pipe to an external
waste or drain point.
Excessive mould growth or scky surface on meat. • Humidity level is set too high.
• Excess humidity in cabinet. Empty water from
humidier reservoir.
If you have any quesons or have an error not outlined above,
please call our service team on 0418 139 409 immediately to
discuss.

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12. Recipes
Calabrese Salami
INGREDIENTS - per kilogram of meat
80% lean pork
20% pork fat (1/3 hand cut)
30g ne sea salt (or 27.5g ne sea salt
and 2.5g curing salt #2)
7g sweet paprika
5g dovme biber (Turkish pepper)
1.5g fennel seed
1g cinnamon ground
0.75g peppercorn, crushed
5g white sugar or dextrose, oponal
30mL chilled red wine, oponal
Pinch of starter culture, if using
Salami Casings
See page 19 for more salami
suggesons
METHOD
1. Grind the pork and fat together, using a
medium blade.
2. On a large table combine meat with salt,
spices, sugar and cultures (if using) and
massage/knead unl meat becomes scky.
3. Fry a lile of the mixture to test for spices and
seasoning. It should taste a lile salty - this is
crical for the curing process.
4. Using a mincer with the sausage lling
aachment or sausage cannon, pipe meat into
casings.
Oponal: Wipe down with vinegar and olive oil
to prevent excessive mould growth.
5. If fermenng, hang in your CLEAVER Salumi
Cabinet at 22oC to 24oC and 80% RH for 24
hours.
6. Air dry the salami in your CLEAVER at 8oC to
10°C and 72% to 76% RH unl at least 30%
weight loss is achieved.
Pork Coppa
INGREDIENTS
Pork collar bu (pork neck/scotch)
Salt
Coppa spice (see below)
Elasc butchers neng
Red wine
Olive oil
Coppa spices - equal parts
Fennel seeds
Sweet paprika
Cracked black pepper
Chilli akes
METHOD
1. Place the coppa in a non-corrosive container
then rub enough salt in to massage and
marinate, approx. 1 cup per 2kg of meat.
2. Place covered into your CLEAVER Salumi
Cabinet.
3. Massage in the salt a few mes over 24 hours.
4. Wash o the salt, then pat dry with paper
towel, wash with red wine, massage with olive
oil, roll in coppa spice.
5. Double net with the elasc neng to get a nice
ght product.
6. Air dry the coppa at in your CLEAVER at 8oC
to 10°C and 72% to 76% RH unl at least 30%
weight loss is achieved.
You should be able to feel the progress of the
meat rming over me. Once you are happy
that the coppa is very rm remove neng and
use a rm brush to remove any excess spices.
7. Slice paper thin enjoy!

18
12. Recipes
Prosciuo
INGREDIENTS
1 whole leg of pork
10kg ossy salt
0.3% Curing salt No. 2 (weight of leg)
Food grade container large enough for leg
Wine, oponal
Cracked black pepper
Lard: pork fat & rice our
METHOD
1. Trim the leg to remove loose meat, fat and skin.
2. Trim around and expose ball joint of leg.
3. Oponal: Remove the troer and hock.
4. Weigh the leg and record.
5. Massage the leg extensively to remove all the excess
blood from inside the meat and arteries.
6. Rub the exposed meat with a mixture of Curing Salt
and a few cups of salt. Work the mixture well into all
exposed surfaces and close to the bone. Work the
mixture into the exposed area of the hock.
7. Cover the base of your salng container with a layer
of salt.
8. Place the leg onto the salt, cut side down at a slight
angle and cover completely with remaining salt.
9. Place a weight on the leg and cover the container.
10. Store the container in a dark cool place for
approximately 1 day per kilogram of meat.
11. Aer salng period is complete, remove the meat
from salt and brush o all excess salt. You can wash
in water or wine at this stage too.
12. Air dry the salami in your CLEAVER at 8oC to
10°C and 72% to 76% RH unl at least 30%
weight loss is achieved.
Note: Exposed meat will dry out faster than the
meat covered by the rind. To avoid the prosciuo
drying out too quickly, cover the exposed meat with
a mixture of lard and cracked black pepper.
13. Air dry for a long as you can, however the product
should be ready in around 6 months.

19
12. Recipes
Salami Suggesons
SALAMI PICANTE
70% lean pork shoulder
30% pork back fat (⅓ hand diced)
30g ne sea salt (or 27.5g ne sea salt and
2.5g curing salt #2)
4g Kampot black pepper, cracked
4g crushed chilli akes
5g fennel seeds
70mL chilled red wine
FENNEL + TOKAY
70% lean pork shoulder
30% fat (⅓ hand diced)
30g ne sea salt (or 27.5g ne sea salt and
2.5g curing salt #2)
7g fresh wild fennel seeds
1.5g dried garlic akes
4.25g Kampot red peppercorns, cracked
1g cinnamon
50ml tokay
Why not try your own avours or some these suggestions (per 1kg of meat)
SALAMI VENISON
65% lean vension
10% lean pork shoulder
25% pork back fat (⅓ hand diced)
30g/kg ne sea salt (or 27.5g ne sea salt
and 2.5g curing salt #2)
2.5g Kampot white pepper, cracked
3.5g coriander seeds, crushed
1.75g juniper berries, crushed
1g mace, ground
SAUCISSON SEC SALAMI
75% lean pork
25% pork fat (½ hand diced)
30g ne sea salt (or 27.5g ne sea salt and
2.5g curing salt #2)
3.5g Kampot black pepper, cracked
3.5g quatre epice
0.5g nutmeg, ground
DRIED CHORIZO
70% lean pork shoulder
30% pork back fat (⅓ hand diced)
25g ne sea salt
2.5g curing salt #2
10g sweet paprika
10g smoked paprika
10g Turkish pepper (biber)
2g Kampot black pepper, cracked
0.5g cloves, ground
2g dried garlic akes, crushed
50mL white wine
SALAMI DUCK L’ORANGE
40% lean duck meat
40% lean pork shoulder
20% pork back fat (⅓ hand diced)
30g ne sea salt (or 27.5g ne sea salt and
2.5g curing salt #2)
0.5g cardamom seeds, ground
0.5g ve spice
1g mace, ground
3g Kampot white peppercorns, crushed
6mL Triple Sec Liqueur
27.5g pistacchio, crushed
1 orange, zested

13. Technical Specifications
The Piglet The Weaner
PLUS
The Boar
PLUS
The Hog
PLUS
The Whole
Hog
The
Corkscrew
Height
(mm) 820 1225 1625 1805 2012 1805
Width
(mm) 595 595 595 595 820 595
Depth
(mm) 595 595 680 680 740 680
Net Weight
(kg) 55 70 85 98 155 103
Volume (L) 154 240 380 450 760 440
Temp Range
(°C) 5 to 25°C0 to 25°C0 to 25°C0 to 25°C0 to 25°C↑5 to 25°C ↓5 to 25°C
Humidity
Range
(% RH)
60 to 90% 60 to 90% 60 to 90% 60 to 90% 60 to 90% ↑65%
↓60 to 90%
Salami Batch
Size (kg) up to 8kg up to 15kg up to 25kg up to 30kg up to 40kg up to 15kg
Bole
Capacity -----60
Rated
Current (A) 0.5A 0.6A 0.7A 0.9A 0.9A 0.9A
Rated Power
(V) 70W 80W 130W 150W 150W 150W
Sound (db) 43 43 45 45 45 45
CLEAVER Salumi Cabinets is a Trademark of CLEAVER Arsan Appliances Pty Ltd
42 Smith Street, Warragul VICTORIA 3820