Meats and Sausages
Imperial de Lorca
Imperial de Lorca is a well-known dry sausage from Lorca. Lorca is a municipality and city in the autonomous community of Murcia in southeastern Spain, and this is where the sausage originates from.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 700 g | 1.54 lb |
| Pork belly | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 3.0 g | 1.5 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
Instructions
- Grind lean pork and belly through 6 mm (1/4”) plate.
- Mix ground meats with salt and spices. Hold for 24 hours in refrigerator.
- Stuff into 38-40 mm calf casings forming links 20 cm (8”) long.
- Dry at 15-12° C (59-53° F), 85-75% humidity for 15-20 days.
- Store at 10-12° C (50-53° F), <70% humidity or refrigerate.
Notes
Consume raw.
