Sobrasada Valenciana

Sobrasada sausage from the municipality of Alicante, País Valenciano region of Spain.
Lean pork300 g0.66 lb
Back fat300 g0.66 lb
Pork belly400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Pepper4.0 g2 tsp
Pimentón, sweet30 g5 Tbsp
Pimenton, hot2.0 g1 tsp
Cloves, ground0.5 g1/4 tsp
  1. Grind meat and fat through 3 mm (1/8”) plate.
  2. Mix ground materials with all ingredients. Hold for 12 hours in refrigerator.
  3. Stuff into 60-80 mm pork bungs forming 30 cm (1 foot) straight sections or 30-40 mm pork casings forming 30 cm (1 foot) rings.
  4. Dry at 15-12° C (59-53° F), 65-70% humidity for 2-3 months depending on the diameter of the sausage.
  5. Store at 10-12° C (50-53° F), <70% humidity.
The sausage is ready to eat without cooking.
In Valencia, the sausage is often sliced and served on bread with honey.

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