Lomo Ibérico Extremeńo

Lomo Ibérico Extremeńo originates in Extremadura, a western Spanish arena adjoining Portugal and comprises the ambit of Cáceres and Badajoz. It’s a alien breadth of mountains, forests, lakes/ affluence of oak copse and reserves. Atramentous Iberian pigs roam in the breadth and absorb acorns from oak groves. This appropriate diet of acorns, herbs and grass, forth with lots of exercise, gives Iberic meat its aerial acidity and a texture.
Pork loin from Iberian pig1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pimentón de la Vera25 g4 Tbsp
Oregano, dry3.0 g6 tsp
Garlic, diced15 g4 cloves
Olive oil30 ml2 Tbsp
White wine15 ml1 Tbsp
  1. Trim off the bark and affiliation tissue from the loin. Authority in refrigerator for 24 hours at 0-2° C (32-35° F).
  2. Make a able abating band-aid of Baume 20° (80° Salometer) by abandoning 290 g of alkali and 40 g of cure #1 in 1250 ml of water. This bulk of band-aid is abundant for 2-3 kg loin.
  3. Immerse loin into the abating solution, accumulate it abysmal and authority in refrigerator for 3-4 days. Ablution the loin briefly with baptize to abolish alkali crystals, again absorb it in algid baptize for 12-24 hours to adjust alkali distribution. Adhere it to dry until the loin stops decrepit water. Pat it dry with cardboard towels.
  4. Mix spices with a little of baptize or white wine to actualize paste. Remainder: accumulate the aloft capacity per weight of loin.
  5. Rub the adhesive into the loin all about and authority for 48 hours in refrigerator.
  6. Stuff into 55-70 mm pork arrest basic beeline links about 45-60 cm (18-24”) long.
  7. Hold in a dehydration alcove at 10-12° C (50-53° F), 80% humidity, for 40 days.
  8. Hold at allowance temperature (on in dehydration chamber) at 18° C (64° F) or lower until absolutely convalescent what will booty about 3-4 months, depending on the bore of the sausage and dehydration conditions.
Consume raw.

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