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Preparation > Basque Salami Chistorra

Grind the meat and chop the fat into small cubes.

Mix the meat, fat and salt;

Let it rest for 12 hours in a sealed container in the refrigerator;

Add all the other seasonings and mix well until the meat is very sticky;

Place in 21 mm collagen casing or sheep casing, twisting or tying every 60 cm;

Using a needle, make holes (pricking) to remove air bubbles;

Ferment for 48 hours at room temperature;

Transfer to a dark environment, with a temperature close to 12°C and humidity close to 80%;

Basque Chistorra salami will be ready when it has lost between 40% of its initial weight.

Recipe > Basque Salami Chistorra