Fermín Salchichón De Ibérico Recipe

Time50m

Serves10

Mountain Air-Cured Ibérico Pork Sausage. Peppery & Rich

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Ingredients

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1
Prepare the Meat
Cut the Ibérico pork shoulder and pork fat into small cubes, about 1 inch in size, and place in a large mixing bowl.
2
Mix Ingredients
Add the sea salt, black pepper, minced garlic, paprika, curing salt, and sugar (if using) to the meat mixture. Mix thoroughly with your hands until the ingredients are well combined and the meat is sticky.
3
Rest the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld and the meat to cure.

4
Prepare the Casings
Soak the natural hog casings in cold water for at least 30 minutes. Rinse them thoroughly to remove any excess salt.
5
Stuff the Sausages
Using a sausage stuffer, carefully fill the hog casings with the meat mixture, ensuring there are no air pockets. Tie off the ends securely with butcher’s twine.
6
Curing Process
Hang the sausages in a cool, dry, and well-ventilated area, ideally at a temperature of about 10-15°C (50-59°F). Allow them to cure for at least 3 weeks, checking regularly for dryness.

7
Taste Test
After curing, slice a piece of the salchichón and taste. Adjust seasoning or further cure as needed according to your preference.
8
Store
Once cured, store the salchichón in a cool, dark place or in the refrigerator. Enjoy sliced thinly as part of a charcuterie board or in sandwiches.