Sobrasada de Mallorca de Cerdo Negro

Sobrasada de Mallorca de Cerdo Negro (cerdo agency "pig", negro agency "black") charge be fabricated from meat that comes alone from atramentous pig that grows in the island of Mallorca.
MeatsMetricUS
Pork, lean380 g0.83 lb
Pork belly270 g0.59 lb
Back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #22.5 g1/2 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet36 g6 Tbsp
Thyme, rubbed2.0 g2 tsp
Instructions
  1. Grind meat and fat through 5 mm (1/4 tsp).
  2. Mix arena meat and fat with alkali and spices. Authority in refrigerator for 24 hours.
  3. Stuff into 40-100 mm pork casings.
  4. Dry at 15-18° C (59-64° F) for 30-45 canicule depending on the bore of the sausage.
  5. Store at 12° C (53° F), 60% clamminess or refrigerate.
Notes
Majorcan sobrasada is commonly served on aliment and topped with array of spreads such as honey, amoroso or apricot jam.

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