Name: Traditional Embutits (Andorran Cured Meats)
Prep time: 60 min
Yield: 12
Cuisine: Andorra
Ingredients: *For the Base Mixture (for all three types):**; 2 kg pork shoulder (boneless, trimmed of excess fat); 500 g pork back fat (cubed); 30 g sea salt (non-iodized); 5 g curing salt #1 (Prague powder #1); 10 g black pepper (freshly ground); 5 g white pepper (ground); 5 g garlic powder; 2 g ground nutmeg; 2 g ground coriander; 1 g ground cinnamon; 100 ml red wine (dry, preferably Priorat or similar); Natural pork casings (32-35 mm for fuet, 40-45 mm for llonganissa, 55-60 mm for salchichón); *For Fuet (Thin, Dry-Cured):**; Additional 5 g sweet paprika (pimentón dulce); Additional 10 g sea salt (for surface coating); *For Llonganissa (Thick, Spiced):**; Additional 15 g sweet paprika (pimentón dulce); Additional 5 g hot paprika (pimentón picante); Additional 5 g ground black pepper; *For Salchichón (Large, Seasoned):**; Additional 20 g sweet paprika (pimentón dulce); Additional 10 g coarse black pepper; Additional 5 g ground nutmeg

Embutits Andorra

Assortment of cured meats including fuet, llonganissa, and salchichón, essential to Andorran charcuterie.

Andorra cured

Rate this food

Recent Reviews

No reviews yet. Be the first to review!

Recent Reviews

More dishes from Andorra