Salchichón Ibérico De Bellota Recipe
Cured pork sausage, seasoned with whole peppercorns
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Meat
Trim the Iberian pork shoulder and belly of excess fat and sinew. Cut the meat into small chunks (about 2cm) for easier grinding.
- 2
Season the Meat
In a large bowl, combine the chopped pork shoulder and belly with sea salt. Crush the garlic cloves and add them to the mixture along with the whole black peppercorns. Mix well to ensure that the salt and seasonings are evenly distributed.
- 3
Grind the Mixture
Using a meat grinder fitted with a coarse plate, grind the meat mixture twice to achieve a uniform consistency. If desired, you can grind it a third time for a finer texture.
Stuffing and Curing
- 4
Prepare the Casings
Soak the natural hog casings in cold water for about 30 minutes to soften them. Rinse the casings thoroughly to remove any salt.
- 5
Stuff the Sausages
Fit the grinder with a sausage-stuffing attachment. Slide one end of the casing onto the nozzle and tie a knot at the other end. Carefully fill the casing with the meat mixture, making sure to avoid air pockets. Tie off the open end of the casing securely.
- 6
Cure the Sausages
Hang the sausages in a cool, dry place, ideally around 15-20°C (59-68°F). Allow them to cure for 3 to 6 months, depending on the desired flavor and texture. Make sure they are well-aired and not exposed to direct sunlight.
