Imperial de Bolańos

Imperial de Bolańos is a type of finely ground salchichón or longaniza. When salchichón is stuffed into casing smaller than than 40 mm, it may be called longaniza imperial.It originates in Bolaños de Calatrava, a city situated in the Ciudad Real province in the autonomous community of Castile-La Mancha, Spain.
Lean pork750 g1.55 lb
Back fat or hard fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Cure #12.5 g1/2 tsp
Pepper4.0 g2 tsp
Nutmeg0.5 g1/4 tsp
Oregano, ground1.0 g1/2 tsp
  1. Grind lean pork and fat through 3 mm (1/8”) plate.
  2. Mix ground meats with salt and spices. Hold for 24 hours in refrigerator.
  3. Stuff the mixture into 38-40 mm natural casings forming straight links 30 cm (12”) long.
  4. Dry/ferment at 20-27° C (68-80° F), 90-85% humidity, for 30 hours.
  5. Dry at 15-12° C (59-53° F), 85-75% humidity, for 15 days.
  6. Store at 10-12° C (50-53° F), <70% humidity or refrigerate.
The sausage is ready to eat without cooking.

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