Sobrassada Mallorcan Spreadable Cured Sausage

Cut pork belly, shoulder and back fat into cubes and par-freeze at -5°C for 1-2 hours. Pre-grind through an 8mm plate, then regrind through a 4.5mm plate.

Pre-mix Pimentón dulce, Pimentón picante, black pepper and curing salt dry in a bowl. Distribute this mixture evenly over the ground meat.

Knead everything intensively by hand or using a mixer attachment until a homogeneous creamy mass forms. Store covered at 4°C for 24 hours for curing and color development.

Fill the mixture bubble-free into pre-soaked pork large intestine casings. Form firm sausages approximately 30-40 cm in length and tie off ends firmly with kitchen twine. Pierce any visible air pockets with a needle.

Hang sausages at 20°C with good air circulation for 24-48 hours until the casing is dry and slightly firm on the outside. This prevents later mold issues.

Cure sausages in a maturing room at 12-16°C and 75-85% relative humidity for 3-5 weeks. Turn every 3-4 days. The sausage is ready when it yields slightly but remains notably soft.