Imperial de Lorca

Imperial de Lorca is a well-known dry sausage from Lorca. Lorca is a municipality and city in the autonomous community of Murcia in southeastern Spain, and this is where the sausage originates from.
MeatsMetricUS
Lean pork700 g1.54 lb
Pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
White pepper3.0 g1.5 tsp
Nutmeg0.5 g1/4 tsp
Instructions
  1. Grind lean pork and belly through 6 mm (1/4”) plate.
  2. Mix ground meats with salt and spices. Hold for 24 hours in refrigerator.
  3. Stuff into 38-40 mm calf casings forming links 20 cm (8”) long.
  4. Dry at 15-12° C (59-53° F), 85-75% humidity for 15-20 days.
  5. Store at 10-12° C (50-53° F), <70% humidity or refrigerate.
Notes
Consume raw.

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