Artisanal Dry Sausage

A clean slice revealing a regular grain and bright white fat. The skin peels off easily if properly dried. A bold aroma of pepper and matured meat.

• Prep time: 120 min
• Cook time: 43200 min
• Difficulty: Hard
• Calories: 654
• Protein: 36 g
• Carbs: 2 g
• Fat: 57 g

Ingredients

• 0.6 kg Pork shoulder blade ( coarsely minced )
• 200 g Pork belly ( coarsely minced )
• 20 g Gray sea salt ( fine )
• 4 g Black peppercorns ( whole )
• 4 g White sugar ( powder )
• 0.8 piece Garlic ( finely minced )
• 20 ml Dry white wine
• 0.4 piece Pork casing ( rinsed and desalted )
• 0.4 g Saltpeter ( finely ground )

Instructions

1. Meat grinding

   Cut the pork shoulder and belly into cubes. Pass through a grinder with a large plate to obtain a 6 to 8 mm grain. The meat must remain cold so the fat does not melt.

2. Seasoning the mixture

   Mix the meat with the grey sea salt, saltpeter, black peppercorns, white sugar, and minced garlic. Stir in the dry white wine. Knead firmly until the mixture becomes sticky and homogeneous.

3. Stuffing

   Slide the pork casing onto the stuffer nozzle. Push the mixture in, avoiding air bubbles. Tie tightly with kitchen twine. The sausage should be firm under finger pressure.

4. Curing and drying

   Let cure for 48 hours at room temperature (20°C). Then hang in a cool (12-15°C) and ventilated place. The sausage is ready when it has lost 30% of its weight and is hard to the touch.

Chef's tips

• If air bubbles appear under the skin after stuffing, prick them with a fine needle.
• The 'white bloom' appearing on the skin is normal; it's noble mold that protects the product.

Storage

Keeps for several months hanging in a cool cellar or in the refrigerator crisper drawer wrapped in a cloth.