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Homemade Homemade alla Pipo

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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


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Tempo de preparo

1 hour(s)


1 servings

Filipe Carvalho

  • 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)
  1. 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
  2. Keep in the refrigerator for 4 to 7 days at controlled temperature and humidity
  3. 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
  4. 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
  5. Wrap completely with parchment paper or a paper bread bag.
  6. Tie securely with horizontal and vertical string
  7. Return to the refrigerator and wait 10 to 15 days. Place in a position with less contact with the surface
  8. After this period, the meat should lose approximately 30% of its volume, indicating that it is ready.
  9. Now just slice and serve

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