Where it's from
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Skinless pork dewlap
- Cut
- Skinless pork dewlap
- Salt (%)
- 2.2
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- 0–4°C; consume within 5 days or freeze
- Basis
- per 1,000 g skinless pork dewlap
- Style
- Catalan uncured cooked white sausage
Ingredients
- Skinless pork dewlap100% · 1000 g
- Lean pork shoulder50% · 500 g
- Pork stomach15% · 150 g
- Fine salt2.2% · 36.5 g
- Ground white pepper0.3% · 5 g
- Ground cinnamon0.05% · 0.8 g
- Ground nutmeg0.05% · 0.8 g
- Dry white wine1.5% · 25 g
Method
- Scrub and rinse the stomach thoroughly. Simmer below boiling until tender, then drain and chill rapidly.
- Chill all components. Grind cooked stomach, shoulder and 400 g dewlap through 6 mm; dice the remaining dewlap 6–10 mm.
- Mix with salt, white pepper, cinnamon, nutmeg and wine until evenly bound without smearing the diced dewlap.
- Cover and refrigerate for 12–24 hours.
- Stuff into hog casing, expel air and tie 35–40 cm horseshoes.
- Poach at 78–80°C until the cold point reaches 72°C.