Meat Recipes

INGREDIENTS:

Per every 1000gr. of product to be prepared.             

208 SALLOHA NATURAL……….……10gr

OR if wished enhanced colour :

 209 SALLOHA COLOR…………….….10gr

ADVISED ELABORATION PROCEDURE:

:1. – The meat mass must be formed by fatless pork (+/-65%) and pork side (belly) (+/-35%). Proportions will vary according to preferences. Chill it down to about 2ºC for 24 hours.

2. – Put the meat mass into the Cutter; and mince it down to dices from 6 to 8mm.

3. – Then knead it all while adding one of the above mentioned ingredients. Up to 20% of water can be added. Once the meat paste has reached the desired appearance, proceed to stuffing.

4. – For the stuffing: take thin casing to fill them in with the paste. (casing calibre: 55/60; usual length 30 cm)

REMARKS:    

The sausages can be fried, grilled or roasted.