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Homemade Homemade alla Pipo
Inspirado nas bondialas caseras argentinas, uma receita de um fiambre de cerdo um pouco mais abrasileirado Read more
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Filipe Carvalho
@filipepcarvalho- Ingredients
- Recipe
- Pork: loin, shoulder or shoulder1 kg
- Fine salt250 g
- Sugar250 g
- Seasonings to taste300 g
- Baking paper or bread bag3 unit(s)
- Twine for rolling1 unit(s)
- Reserve a good piece of pork in a sterilized container or tray and cover with the salt and sugar mixture. The meat must be completely covered
- Keep in the refrigerator for 4 to 7 days at controlled temperature and humidity
- Remove from the refrigerator and wash the meat and remove the salt. Dry the meat well with paper towel. At this moment the meat has lost approximately 10% of its volume
- Cover with seasonings to taste such as: black pepper, paprika, curry, lemonpepper, nutmeg. The meat must be 100% covered with the seasoning. Do not use salt
- Wrap completely with parchment paper or a paper bread bag.
- Tie securely with horizontal and vertical string
- Return to the refrigerator and wait 10 to 15 days. Place in a position with less contact with the surface
- After this period, the meat should lose approximately 30% of its volume, indicating that it is ready.
- Now just slice and serve
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