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Ingredients
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Main Ingredients
Optional Seasonings
Method
Preparation
- 1
Prepare the Pork
Begin by coarsely grinding the Iberico pork using a meat grinder. Ensure that the meat is chilled to prevent it from becoming mushy.
- 2
Mix Ingredients
In a large bowl, combine the ground pork with sea salt, black pepper, minced garlic, curing salt, and any optional seasonings like paprika and wine. Mix thoroughly until the ingredients are well incorporated.
- 3
Stuff the Casings
Rinse the natural hog casings under cool water and soak them in water for about 30 minutes. Use a sausage stuffer to fill the casings with the pork mixture, ensuring there are no air pockets.
- 4
Tie and Cure
Tie off the ends of the stuffed casings with kitchen twine. Prick the sausages with a needle to remove any air bubbles. Hang the sausages in a cool, dry place to cure for at least 2-3 weeks, ensuring the temperature and humidity levels are appropriate for curing.
- 5
Dry Aging
After the curing period, transfer the sausages to a cool, dark location with good air circulation. Allow them to dry age for an additional 2-4 weeks, depending on your taste preference.
