Artisanal Salchichón
Ingredients
- 320 gGround pork (fresh and very cold)
- 80 gPork belly (cut into small dice)
- 8.8 gGray sea salt (fine)
- 0.4 tbspBlack peppercorns (whole)
- 0.4 pinchNutmeg (grated)
- 12 mlDry white wine
- 0.8 pcHog casings (rinsed with lukewarm water)
- 1.2 gCuring salt
Method
A firm and marbled texture, dotted with black peppercorns that pop in the mouth. The slice is clean, revealing well-distributed white fat and the scent of noble cured meat.
- 1
Cut the pork belly into small 5mm cubes. The meat must be very cold, almost frozen, so that the fat remains white and does not melt during grinding. Mix with the ground pork in a cold container.
- 2
Incorporate the grey sea salt, nitrite salt, whole black peppercorns, grated nutmeg, and dry white wine. Knead firmly by hand until the mixture becomes sticky and homogeneous.
- 3
Push the mixture into the casings (previously rinsed) using a sausage stuffer. The casing must be taut, without any visible air bubbles. Tie tightly with butcher's twine.
- 4
Hang the sausages in a ventilated room between 12 and 15°C. The salchichón is ready when it has lost 30% of its initial weight and a fine white mold covers the skin.
Frequently asked questions
How do you get this dish right?
- Always work with meat at 2°C maximum to prevent the fat from 'smearing' the meat.
- If you see an air bubble after stuffing, prick it with a sterile needle.
How long does this dish keep?
Can be stored for several months hung in a cool, dry place, or in the fridge crisper drawer wrapped in a cloth.
