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Preparation > Peperone

Cool the meat well;

Clean and grind the meat;

Grind the fat;

Mix all ingredients well until sticky;

Place in the pork casing;

Keep hanging at room temperature for 48 hours;

Hang in a dark environment, with a temperature close to 12ºC and relative humidity close to 80%.

You will be ready when you lose 30% to 40% of your weight.

Recipe in portuguese: Peperoni

Recipe > Peperone