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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs