Meat Recipes

Cured pork side belly (Spanish style)

INGREDIENTS:

Per every 1000gr. of product to be prepared.                

Salt…...........................................30 g.

404 PIRASAL………….......................5 g.

501 BEDEX ESTABILIZADOR..........5 g.

305 ISADEX SABOR…………….….....…3 g.

Pepper ………………………………...........3 g.

ADVISED ELEBORATION PROCEDURE:

1. – The meat, pork side belly, must be polished up for better appearance. Once the pieces are ready, leave the pieces on the fridge for 24 hrs at a temperature of 1 or 2ºC

2. – After that period, sprinkle and rub the meat pieces with the ingredients above mentioned and leave it on soaking casks or tumbler for 96 hours. If in soaking cask, turn them after 36 hours; if in tumbler, program some brief tumbling every 12 hours.

4. – After that period, leave them to air at 15ºC (+/-1ºC) and humidity level between 80 and 85Hg. for a period of 4 or 5 weeks.

In fact, it can be served just after tumbling (soft) or when it reaches the desired stiffness as long as it is being cured.

REMARKS:    

Also can use “1031 Panceta Curada” (30gr per Kg) as a complete mix to skip all ingredients listed above.

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