| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 750 |
| Pork Belly | 250 |
| Salt | 25 |
| Paprika | 4 |
| Powdered garlic | 3 |
| Dextrose | 3 |
| Ground black pepper | 3 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#2 | 2.5 |
| Starter culture(bacteria) | 0.2 |
| Pork casing | 0.1 |
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Preparation > Catalan salami
Grind the meat and chop the belly into small cubes;
Mix with dextrose, salt and mix;
Add all other ingredients and mix well;
Let it rest for 12 hours in a refrigerated environment;
Place in natural pork casing;
Poke holes with a needle to remove air bubbles;
Let it ferment for 48 hours at a temperature of 25°C and high humidity;
Hang at a temperature between 12°C to 14ºC and 75% humidity;
The salami will be ready when it has lost 40% of its initial weight.
Recipe in portuguese: Salame Catalão