Imperial de Lorca

Imperial de Lorca is a acclaimed dry sausage from Lorca. Lorca is a burghal and burghal in the free association of Murcia in southeastern Spain, and this is area the sausage originates from.
MeatsMetricUS
Lean pork700 g1.54 lb
Pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
White pepper3.0 g1.5 tsp
Nutmeg0.5 g1/4 tsp
Instructions
  1. Grind angular pork and abdomen through 6 mm (1/4”) plate.
  2. Mix arena meats with alkali and spices. Authority for 24 hours in refrigerator.
  3. Stuff into 38-40 mm dogie casings basic links 20 cm (8”) long.
  4. Dry at 15-12° C (59-53° F), 85-75% clamminess for 15-20 days.
  5. Store at 10-12° C (50-53° F),
Notes
Consume raw.

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