Sobrasada de Mallorca de Cerdo Negro

Sobrasada de Mallorca de Cerdo Negro (cerdo means "pig", negro means "black") must be made from meat that comes exclusively from black pig that grows in the island of Mallorca.
MeatsMetricUS
Pork, lean380 g0.83 lb
Pork belly270 g0.59 lb
Back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #22.5 g1/2 tsp
Black pepper2.0 g1 tsp
Pimentón, sweet36 g6 Tbsp
Thyme, rubbed2.0 g2 tsp
Instructions
  1. Grind meat and fat through 5 mm (1/4 tsp).
  2. Mix ground meat and fat with salt and spices. Hold in refrigerator for 24 hours.
  3. Stuff into 40-100 mm pork casings.
  4. Dry at 15-18° C (59-64° F) for 30-45 days depending on the diameter of the sausage.
  5. Store at 12° C (53° F), 60% humidity or refrigerate.
Notes
Majorcan sobrasada is traditionally served on bread and topped with variety of spreads such as honey, sugar or apricot jam.

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