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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.

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