Where it's from
The cut
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
- Lean pork shoulder trimmings
- Cut
- Lean pork shoulder trimmings
- Salt (%)
- 2
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- 0–4°C; consume within 4 days or freeze
- Basis
- per 1,000 g lean pork shoulder trimmings
- Style
- Catalan uncured cooked offal sausage
Ingredients
- Skinless pork dewlap65% · 650 g
- Lean pork head meat40% · 400 g
- Pork snout15% · 150 g
- Pork skin10% · 100 g
- Lean pork shoulder trimmings100% · 1000 g
- Pork belly50% · 500 g
- Pork tongue35% · 350 g
- Pork heart15% · 150 g
- Fine salt2% · 66.5 g
- Coarsely ground black pepper0.51% · 16.5 g
- Bay leaf0.02% · 0.7 g
- Allspice berry0.02% · 0.7 g
- Whole clove0.01% · 0.3 g
Method
- Clean the stomach-free offal components thoroughly and trim glands, clots, bruising and contamination.
- Simmer dewlap, head meat, snout, skin, shoulder and belly with bay, allspice and clove until tender. Drain and retain no unmeasured stock.
- Cook tongue and heart until tender, peel the tongue, then cut both to fit the grinder.
- Grind all cooked components through 8 mm, or hand-cut part of the tongue to 8–10 mm for a visible mosaic.
- Mix with salt and black pepper until uniformly seasoned and cohesive.
- Stuff into hog casings, expel air and form 45–50 cm horseshoe loops.