Bisbo is a large cooked sausage popular in Pyrenees valleys of Aragon in northeastern Spain. It is made from pork head meat, pork mask (face), including the tongue and cuts of lean pork. Meats are ground, mixed with spices, stuffed in pork blind cap (caecum) and cooked.
|Pork head meat, tails, tongue, ribs with attached meat||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pimentón, sweet||25 g||4 Tbsp|
|Pimentón, hot||2.0 g||1 tsp|
|Oregano, ground||1.0 g||1/2 tsp|
|Garlic, smashed||7.0 g||2 cloves|
- Chop ribs and tails into smaller pieces. Do not remove bones.
- Chop other meats.
- Mix salt with all spices adding a little water to create a paste.
- Mix meats with the paste and hold for 24 hours in refrigerator.
- Stuff firmly into pork blind cap (caecum) or large diameter casing.
- Using oak wood apply cold smoke at 18° C (64° F) 3-4 days. Try to deliver smoke at least 8 hours each day.
- Dry at 12-15° C (53-59° F), 65-75% humidity, for at least 3-4 days.
Cook in water (below the boiling point) for about 2 hours before serving, it is usually served with potatoes and vegetables.