Meats and Sausages
Sobrasada Valenciana
Sobrasada sausage from the municipality of Alicante, País Valenciano region of Spain.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 300 g | 0.66 lb |
| Back fat | 300 g | 0.66 lb |
| Pork belly | 400 g | 0.88 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Pimentón, sweet | 30 g | 5 Tbsp |
| Pimenton, hot | 2.0 g | 1 tsp |
| Cloves, ground | 0.5 g | 1/4 tsp |
Instructions
- Grind meat and fat through 3 mm (1/8”) plate.
- Mix ground materials with all ingredients. Hold for 12 hours in refrigerator.
- 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.
- Dry at 15-12° C (59-53° F), 65-70% humidity for 2-3 months depending on the diameter of the sausage.
- Store at 10-12° C (50-53° F), <70% humidity.
Notes
The sausage is ready to eat without cooking.
In Valencia, the sausage is often sliced and served on bread with honey.
In Valencia, the sausage is often sliced and served on bread with honey.
