Iberian Salchichón

Grind the meat and fat separately through an 8mm plate. Incorporate curing salt, coarsely crushed pepper, dextrose and Manzanilla. Knead the mixture vigorously for 5-8 minutes until it binds and becomes slightly sticky. Mature in a sealed container at 4°C for 24 hours.

Fill the mixture into beef middle casings (caliber 45-55mm) without air pockets and tie into 25-40cm long sausages. Immediately after stuffing, evenly sprinkle the pepper crust mixture over the surface and press it on firmly by gently rolling on a wooden board.

Ferment the sausages at 20-24°C and 88-95% humidity for 48-72 hours. The Salchichón develops its characteristic slightly acidic base tone during this phase, and the pH should drop below 5.4.

Hang the sausages at 11-14°C and 72-80% humidity. The pepper crust protects against mold formation and regulates drying. Check weekly. Maturation is complete when the Salchichón has lost approximately 30-35% of its initial weight, feels firm, and shows a uniform deep red-brown color with white fat particles when sliced.

Check the finished Salchichón for firm but slightly elastic consistency. The cut surface should show a homogeneous ruby-red color with evenly distributed white fat particles. There must be no gray haze in the core. The aroma should be spicy, slightly acidic, nutty and peppery. If satisfactory, vacuum seal or store cool and dry.