Lomo Embuchado Ibérico

Lomo Embuchado Ibérico is a very popular sausage in the province of Salamanca in Castilla-León region of Spain.
Whole loin, trimmed of outside fat1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g5 tsp
Pimentón, sweet10 g5 tsp
Pimentón, hot10 g5 tsp
Oregano3.0 g3 tsp
Garlic, smashed30 g1 oz
Olive oil45 ml3 Tbsp
  1. Rub in a generous amount of salt (as needed all over loin. Hold in refrigerator for 24 hours. Wash briefly and pat dry.
  2. Mix salt (25 g) with spices and oil. Rub in all over the loin. Marinate in refrigerator for 48 hours.
  3. Stuff loin into 50-80 mm veal or beef middles or bungs. The length of stuffed loin around 50-70 cm (20-28”).
  4. Dry at 18-20° C (64-68° F), 80-85% humidity, for 24-48 hours.
  5. Dry at 12-14° C (53-57° F), 75-80% humidity, for 2-3 months.
The sausage is ready to eat - consume cold.
The inside color of the sausage is vivid red interfaced with streaks of white fat.

Old kitchen stoves used wood for fuel and had removable top plates. Removing the plates or partially covering fire allowed control of room temperature or application of smoke. As an additional bonus the sausages acquired different flavors from foods which were being cooked on the stove.
In traditional home production, after stuffing, the loin was hung above the kitchen stove for 3-4 days. Then the drying continued in any suitable chamber for about 3 months.

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