Salchichón Ibérico Recipe
Iberian, cured pork sausage, seasoned simply with salt and pepper
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the meat and fat
Chill the ground Iberian pork shoulder and diced back fat until very cold but not frozen. This ensures a good texture during mixing and stuffing.
- 2
Mix the ingredients
In a large bowl or stand mixer, combine the chilled pork, fat, sea salt, black pepper, curing salt (Cure #2), and white wine. Mix thoroughly until the mixture becomes tacky and well blended.
- 3
Soak and rinse casings
Soak natural pork casings in lukewarm water for at least 30 minutes, then rinse thoroughly inside and out.
- 4
Stuff the sausages
Using a sausage stuffer, carefully stuff the meat mixture into the casings, avoiding air pockets. Twist into desired lengths (typically 20–30 cm).
Drying and Curing
- 5
Initial drying
Hang the sausages in a cool, well-ventilated area (around 15°C / 59°F) with 80-85% humidity for 2-3 days to dry the surface.
- 6
Curing
Transfer to a curing chamber (12-15°C / 54-59°F and 75-80% humidity) for 4 to 6 weeks, until the salchichón loses about 30% of its weight and feels firm.
Serving
- 7
Slice thinly and serve at room temperature as part of a charcuterie board or as a tapa.
