Perro is a popular semi-dry sausage from Valencia, Spain. It is made with pork head meat, back fat, skins, blood, pepper, cinnamon and cloves.
|Lean pork from pork head or other meat trimmings||300 g||0.66 lb|
|Back fat or pork belly||400 g||0.88 lb|
|Pork skins||100 g||0.22 lb|
|Blood||200 ml||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Black pepper||2.0 g||1 tsp|
|Pimentón, sweet||15 g||2.5 Tbsp|
|Cinnamon||2.0 g||1 tsp|
|Cloves, ground||0.3 g||1/8 tsp|
|Garlic, diced||7.0 g||2 cloves|
- Cook skins and meat in water until meat separates from bones. Separate meat from bones.
- Grind meats through 10-12 mm (3/8-1/2") plate.
- Grind skins through 3 mm (1/8") plate.
- Dice back fat into 6-10 mm (1/4-3/8") cubes.
- Mix meat, fat, skins with spices and blood.
- Stuff into natural 36-42 mm (or larger) pork or beef casings forming straight (vela) or U-shaped (sarta) sections 25-35 cm (12-14") long. Both ends of a loop tied with twine.
- Cook in water at 80° C (176° F) for 60 minutes.
- Dry at 12-15° C (53-59° F) for 3-4 days (depending on the diameter of the sausage).
Perro is often produced in 100 mm diameter or larger casings, 25-35 cm (12-14") long. Cook in water for 2 hours and dry for 14 days or more. The sausage is consumed raw.