Presa Ibérico de Bellota salume recipe
This is a Salume you don’t see too often on charcuterie boards in the UK, with the depth of flavour from the Ibérico de Bellota pigs and a little less fat than the Coppa made from the same pigs -...
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Cooking tools:
- Curing chamber
- Kitchen scale
- Butcher's twine
- Meat hook
- Mixing bowl
- Zip-top bag
- Refrigerator
- Kitchen towel
Ingredients
- 800 g Presa Ibérico de Bellota
- 20 g salt
- 10 g pepper
- 0.3 g cloves, crushed
- 1/2 g cinnamon powder
- 2 1/2 g sweet smoked paprika
- 1/2 meter of ox bung
- 2 g Cure No 2
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