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Name: Traditional Embutits Andorrans: A Guide to Andorran Cured Meats
Prep time: 60 min
Cook time: 15 min
Yield: 10
Cuisine: Andorra
Ingredients: Note: These ingredients are for the foundational meats. True Embutits require curing time.*; *For Botifarra (Fresh Pork Sausage):**; 1 kg ground pork (shoulder and belly mix, 70% lean, 30% fat); 20 g sea salt; 5 g black pepper, freshly ground; 2 g garlic powder (or 2 fresh cloves, minced); 10 ml white wine (dry, local preferred); Natural pork casings (approx. 2 meters), soaked and rinsed; *For Llonganissa (Cured Pork Loin Sausage):**; 1 kg pork loin, trimmed of silver skin; 200 g pork back fat, diced; 25 g sea salt; 5 g black pepper; 3 g nutmeg; 3 g cinnamon; 5 g sugar; 10 ml red wine; Natural pork casings (approx. 1.5 meters); *For Cured Ham (Jamón de Cerdo):**; 1 whole fresh ham (leg), bone-in (approx. 6-7 kg); 200 g coarse sea salt; 200 g brown sugar; 10 g saltpeter (optional, for traditional preservation; use curing salt #1 if unavailable); 2 liters water (for brine, if wet curing)

Embutits Andorrans

Andorra

Parishes

Assortment of cured meats like sausage and ham, often part of a charcuterie board.

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