Baiona Curada

Ingredients per 1000g (1 kg) of meat

Instructions

1. Trim off the skin from the butt. Using force rub in a generous amount of coarse salt (as needed) all over butt. The butt should rest in a suitable container on a layer of salt and be well covered with salt all around leaving no exposed areas. Hold in refrigerator for 24 hours.
2. Brush off the salt, wash briefly in running water and pat dry with paper towels.
3. Mix all ingredients with wine to form the marinade paste. Remainder: multiply the above ingredients per weight of butt. No more salt is needed.
4. Apply the paste all around the butt. Hold in refrigerator for 48 hours.
5. Stuff the butt into pork bungs that will tightly accommodate the piece.
6. Ferment/dry at 22-24° C (72-75° F), 85-90% humidity, for 2 days.
7. Dry at 15→12° C (59-53° F), 85→75% humidity for 2 months. The butt should lose about 35% of its original weight.
8. Store at 10-12° C (°F), <75% humidity.