Meats and Sausages
Lomo Embuchado Ibérico
Lomo Embuchado Ibérico is a very popular sausage in the province of Salamanca in Castilla-León region of Spain.
| Meats | Metric | US |
|---|---|---|
| Whole iberian pork loin | 2-3 kg | 4.4-6.6 lb |
Ingredients per 1000g (1 kg) of meat
| Cure #1 | see brine instructions below | |
| Pimentón, sweet | 30 g | 4 Tbsp |
| Pimentón, hot | 2.0 g | 1 tsp |
| Oregano, dry | 3.0 g | 3 tsp |
| Bay leaf, crushed | 1 leaf | 1 leaf |
| Garlic, smashed | 7.0 g | 2 cloves |
| Lime juice | 15 ml | 1 Tbsp |
Instructions
- Trim off the skin and connective tissue from the loin. Hold in refrigerator for 24 hours at 0-2° C (32-35° F).
- Make a strong curing solution of Baume 20° (80° Salometer) by dissolving 290 g of salt and 40 g of cure #1 in 1250 ml of water. This amount of solution is enough for 2-3 kg loin.
- Immerse loin into the curing solution, keep it submerged and hold in refrigerator for 3-4 days. Wash the loin briefly with water to remove salt crystals, then soak it in cold water for 12-24 hours to equalize salt distribution. Hang it to dry until the loin stops dripping water. Pat it dry with paper towels.
- Mix spices with a little of water or white wine to create paste. Remainder: multiply the above ingredients per weight of loin.
- Rub the paste into the loin all around and hold for 48 hours in refrigerator.
- Stuff loin into 50-80 mm veal or beef bungs. The length of stuffed loin around 50-70 cm (20-28”).
- Ferment/dry at 18-20° C (64-68° F), 80-85% humidity, for 24-48 hours.
- Dry at 12-14° C (53-57° F), 75-80% humidity, for 2-3 months until the loin loses about 33% of its original weight.
Notes
Consume raw.
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.
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.
